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.

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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!

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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!


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