A light and summery meal.
The salmon croquettes made from canned salmon that you loved as a child are all grown up now.
These Salmon Cakes have a wonderful texture; the crispy exterior gives way to a firm and tender interior.
Credit: Antonis Achilleos; Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox
The buttermilk dressing comes together quickly, but can also be made ahead and kept in the refrigerator.
These Fresh Salmon Cakes with Buttermilk Dressing are perfect for ahealthy lunch or a light dinner.
Add chives, salt, pepper, and 4 tablespoons of the mayonnaise; stir to combine.
Shape mixture into 8 (2 12-inch-wide) patties.
Place breadcrumbs in a shallow dish.
Place each patty in breadcrumbs; press to coat all sides.
Heat oil in a large skillet over medium-high.
Divide lettuce, snap peas, and radishes evenly among 4 plates.
Top each with 2 salmon cakes; drizzle with dressing.
