Salmon with Salad

Ingredients:

3 7.5-ounce cans of salmon, drained
1 cup of frozen corn, thawed
1 large egg, lightly beaten
1/2 cup of breadcrumbs
5 tablespoons of tartar sauce, plus more to serve (optional)
2 tablespoons chopped red peppers, simmered
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
1 teaspoon Old Bay seasoning
1 tablespoon fresh lemon juice, plus wedges to serve
Freshly ground pepper
3 tablespoons of extra virgin olive oil
8 cups (about 8 ounces) of mixed lettuce

Direction:

Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons of breadcrumbs and the tartar sauce, the roasted red peppers, the parsley, the lemon zest and 3/4 teaspoon of Old Bay in a Bowl. Gently form into eight patties 3/4 inch thick and freeze until firm, about 5 minutes.

Meanwhile, prepare the dressing: beat the remaining 2 tablespoons of tartar sauce, lemon juice, 1 tablespoon of water, the remaining 1/4 teaspoon of Old Bay and pepper to taste in a large bowl.

Place the remaining 5 spoons of bread crumbs in a shallow bowl. Press the salmon cakes on the bread crumbs to cover both sides. Heat the olive oil in a large oven-proof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the cakes have warmed, 6 to 8 more minutes.

Add the greens to the bowl with the dressing and mix. Serve the salmon cakes with the salad, plus tartar sauce and lemon slices.

Thank you for your views, upvotes and resteems.