Ingredients Jump to Instructions ↓

  1. tablespoons chopped roasted red pepper - 1/2

Instructions Jump to Ingredients ↑

  1. Heat a medium skillet over medium high heat. Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick. Add vegetable oil to hot pan, 1 turn of the pan. Add patties and cook about 3 minutes on each side until golden brown and cooked through. Combine greens , chopped orange and red onion in a salad bowl. Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl. Whisk in extra-virgin olive oil to desired bite and constituency for dressing . Dress and toss salad. Season the salad with salt and pepper, to taste then divide among 4 plates. Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter , as a close-second choice.

  2. box biscuit mix (recommended: Jiffy) 3 tablespoons finely chopped rosemary , 4 small stems 1/2 cup cream A couple pinches salt 3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound 1 tablespoon orange zest 2 teaspoons sugar Preheat oven to 375 degrees F. Mix together biscuit mix, rosemary, cream , salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones. Yield: 4 servings Prep Time: 5 to 10 minutes Cook Time: 7 to 12 minutes


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