Salmon Cakes with Green Salad and Citrus Vinaigrette

This is a great recipe for home chefs to practice technique!

Preheat the oven to 220°C / 425˚F.
Line a baking sheet with parchment paper. Place salmon filet skin-side down, brush with olive oil and season with salt and black pepper.
Bake for 10 -15 minutes, or until cooked through. Remove, cover with foil and rest for ten minutes.
Combine zest and juice from the lemon with the zest and juice from one orange.
Whisk in the mustard and olive oil. Season with salt and pepper.
Using a sharp knife, remove the peel and white pith from orange and grapefruit. Cut between the membranes to release the segments.
In a large bowl, toss the Romaine lettuce with the parsley and set aside.
Discard skin from salmon, flake fish with forks and cool to room temperature.
Heat a skillet over medium heat. Add olive oil, butter, red onion and red bell pepper. Saute until softened and golden, about 8 minutes. Remove from heat.
In a large bowl, combine salmon, sautéed onion and pepper, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, parsley, salt and black pepper. Combine.
Form into 1½ cm or ½” thick patties. Makes about 12.
Heat olive oil and butter in a skillet over medium heat, working in batches, add patties and sauté until golden brown about 3 – 4 minutes per side. Remove to a paper-towel lined plate. Repeat with remaining patties.
Dress the salad with vinaigrette. Add the citrus segments to the greens and combine.
Serve salmon cakes with salad.

NOTES

Fresh salmon can be substituted with a 14 oz can of salmon, well drained
If the mixture is too wet to hold the patty shape, add extra bread crumbs and if it is too dry, add extra mayonnaise
To keep your patties the same size, you can use an ice cream scoop to measure your mixture
Make sure you don’t overcrowd the pan when cooking your patties. Work in as many batches as necessary
You can substitute clementine for orange