Today I wanted a healthy, quick lunch. I also wanted to only use what I had on hand so I didn’t have to run to the store. My garden is starting to come in, so I always have fresh salad greens and herbs. I keep canned salmon on hand, so salad topped with salmon cakes seemed to be right up my alley.
I started by picking the salad greens and getting those washed and ready.
I always keep plenty of herbs in my garden, so I also picked thyme (my very favorite herb!) and chopped that for both the vinaigrette and the salmon cakes. You could use parsley instead, if you want a more neutral but fresh flavor.
I began heating the pan and then mixed the salmon, eggs, bread crumbs, herbs, and very finely diced onions. I mashed it all together.
Make 8 evenly sized patties and put them on a buttered pan. Add salt and pepper and cook until golden. Flip and continue cooking until golden on second side.
Meanwhile, whisk together the vinaigrette ingredients. I’ve been looking for a reason to use my chive blossom vinegar and this seemed perfect. I added cleaned chive blossoms to white vinegar a few weeks ago and strained it today. This is what I got! It’s a pretty pink color and it tastes slightly chivey. Delicious!
My basic vinaigrette recipe is 1 part vinegar to 3 parts oil, dash of salt, pinch of sugar, tiny bit of dijon and herbs. It’s great every time. The first time I made this I thought it wasn’t vinegary enough so I added more. Kind of a mistake, so I haven’t done that again. But if you like yours more acidic, you could add citrus juice or zest.
Lastly, just top the salad greens with 2 salmon patties and a drizzle of vinaigrette. It’s so delicious and filling!
It also made phenomenal leftovers for my husband and I to enjoy at the office for lunch. I may even make this ahead and pre package the salad so they are on hand for quick lunch grabs!