This updated salad nicoise uses salmon cakes instead of the traditional tuna. This is a great way to make a salad exciting, or a great way to serve either of these salmon cakes. Adding salmon cakes to the other traditional aspects of a nicoise salad, like potatoes, green beans, eggs, tomatoes, and olives makes this a great update. I also like to keep things flavorful throughout the salad, so after boiling the potatoes (when they’re still warm), I dressed them in a honey-mustard vinaigrette, that way each bite of potato is packed with flavor.
Salmon Cake Salad Nicoise
- 1 salmon cake per person
- 6 hard boiled eggs
- 6 potatoes (I prefer to keep the skin on, so choose a new potato or red potato)
- 1 Tbsp kosher salt
- 2 cups green beans
- 3 hearts of romaine, chopped
- 1 cup grape tomatoes, halved
- 1/2 cup kalamata or green olives, optional (I didn’t use olives since the salmon cakes had capers in them)
- honey mustard vinaigrette, to taste
Place washed potatoes in a large pot and cover with cold water and add salt. Cook over high heat, and let boil for about 15 minutes, or until fork tender. Remove potatoes from the water and leave the water on the stove. Add green beans to the boiling water and blanche for a few minutes until tender, then run under cold water to stop the cooking and keep the bright green color. Chop green beans into thirds. When potatoes are cool enough to handle, cut into large dice and drizzle with about 1/3 cup honey mustard vinaigrette.
To assemble the salad, divide chopped romaine between plates. Add 1 salmon cake and sliced hard boiled egg to each plate, then divide potatoes, green beans, tomatoes and olives equally. Serve with honey-mustard vinaigrette on the side.
These salmon cakes were fantastic. The name comes from the addition of onion, celery and bell peppers, referred to as the “holy trinity” in Cajun/Creole cooking because it’s such a fundamental part of recipes. I love adding extra veggies, it adds great flavor and texture. While these totally taste like beach food (from the Old Bay), they’re still fresh tasting from the veggies, and with a little spritz of lemon juice, they’re absolute perfection. Next time I might try baking them instead of frying (I’d try 375°F for about 30-40 minutes) just because it’s easier (and a little healthier).
Holy Trinity Salmon Cakes
Serves 8 (makes about 16 – 20 patties)
Adapted from Ina Garten
- 1 red onion, diced
- 7 stalks celery, diced
- 2 bell peppers, diced
- 1 1/2 Tbsp capers, drained
- 1/4 cup minced parsley
- 1/4 tsp hot sauce
- 3/4 tsp Worcestershire sauce
- 1 3/4 tsp Old Bay seasoning (or crab boil seasoning)
- 1/2 cup (light) mayonnaise
- 2 1/2 tsp Dijon mustard
- 3 eggs, lightly beaten
- 18 oz (3 6oz cans) boneless, skinless salmon
- 1 1/4 cup unseasoned breadcrumbs (I used Panko)
- olive oil and butter for frying (a couple Tbsp should suffice)
In a large skillet, heat about 2 tsp olive oil over medium-high heat. Add diced onion and sauté for a minute. Add the diced celery and bell peppers and sauté for a few minutes, until tender. Add capers, hot sauce, Worcestershire sauce, and Old Bay and mix well. Remove from pan and let cool.
In a large bowl, mix together the mayonnaise, mustard, eggs, and salmon. Gentle fold in the bread crumbs and the cooled vegetables, until well mixed.
Heat olive oil (and butter, if using) over medium high heat, when the pan is hot, add a scoop of the salmon mixture and press down on the top to form a patty. Cook for about 2-3 minutes on each side, or until cooked through. Keep patties warm in the oven at 250°F while you cook the rest. Serve hot with a lemon wedge.
I’m so glad these salmon cakes turned out well! While I’m a fan of canned tuna, I have to confess that other canned fishes kind of creep me out. But since I trust Prevention RD to have a good recipe, and have been wanting to try to eat more fish, I knew I wanted to give canned salmon a try. I’d printed off the recipe to try these weeks ago, and then when I was finally ready to make them I learned a very important lesson. Apparently you can buy canned salmon with skin and bones included! Read your labels! I was shocked and horrified when I opened my can to discover all the fishy parts inside! I could go into more detail, but this blog is intended to make you want to eat, but suffice it to say I got super grossed out and decided to feed the salmon to the cat.
Round two, I read my labels and found salmon without skin and bones, and had a much more pleasant experience! With the right can of fish, these came together quickly and were excellent. These are tender, the lemon and parsley makes them taste fresh and bright. I’ll definitely be making these again!
Adapted from Prevention RD
- 2 (6oz) cans salmon (boneless and skinless), drained
- 3/4 cup frozen corn, thawed
- 1 large egg
- 3 Tbsp Italian breadcrumbs
- 3 Tbsp tartar sauce
- 2 Tbsp minced fresh parsley
- 1 lemon, zested
- 3/4 tsp Old Bay seasoning
- pepper, to taste
- 4 Tbsp breadcrumbs to coat the outside
- 2 Tbsp olive oil
In a large bowl, combine all ingredients and mix well. Form into 5 patties and stick in the freezer for about 5 minutes, until firm.
Preheat oven to 400°.
Once salmon cakes are firm, press each side into remaining breadcrumbs. Heat oil in a large oven proof skillet. Add salmon cakes and cook until golden brown, about 1-2 minutes each side. Place skillet in the oven and bake until heated through, about 5-8 minutes. Serve with tartar sauce.
- 2 Tbsp tartar sauce
- 1 Tbsp lemon juice
- 2 Tbsp minced fresh parsley
- 1/4 tsp Old Bay seasoning
- pepper, to taste
Whisk all ingredients together.
Last week was Mom and Sister’s birthdays. And while I didn’t get to celebrate in person with Sister (yet) this year, Mom requested a salmon dinner on the night of big day. As you may have guessed from my surprisingly few seafood recipes, seafood is something I haven’t quite mastered yet. And this was an especially tall order because my mom happens to make the best salmon in town! That’s quite the high standard to make both a birthday dinner and the birthday girl’s own specialty! But I’m not one to back down from a challenge (culinary at least), so salmon it was! Mom also requested that it be mustard-y…so after a bit of googling to get an idea of how to cook it, I whipped up this glaze, and I have to say the results were mighty fine! The birthday Mom had a wonderful day, a delicious dinner and was a happy camper, what more could you ask for?
I served this with roasted garlic potatoes (fancy colorful ones!), and steamed broccoli. This meal was a synch to put together and only takes about 40 minutes (or however long your potatoes cook), the fish is done in less then 10…now that’s what I call a good weeknight meal!
Maple-Mustard Glazed Salmon
- 4 tsp Dijon mustard (I used a combination of whole grain and creamy)
- 1 Tbsp Maple syrup
- 4 tsp olive oil
- 2 tsp lemon juice
- 1/2 tsp dill
- 3 (6oz) salmon filets
- salt and pepper to taste
In a small bowl, whisk together the first 5 ingredients until well combined.
Line a baking sheet with aluminum foil and spray with cooking spray. Remove salmon from the fridge, rinse and pat dry, place the salmon skin-side down on the baking sheet. Season with salt and pepper. Turn on the broiler, and with the oven rack in the middle (not too close to the broiler), cook the salmon for 2-3 minutes. Remove the pan and carefully pour the glaze over the filets. Return the fish to the oven and cook for 4-6 more minutes or until the salmon is fork tender.
This is the perfect dish to serve when a regular salad sounds boring, but you still crave something light, fresh and nutritious. If you’re like me fish sometimes feels fussy and hard, but in reality fish cooks up really quickly and can be prepared very simply to let the flavor really shine on its own.
- 1/2 Tbsp butter
- drizzle of extra-virgin olive oil
- 4 oz salmon filet per person
- Salt and pepper to taste
Heat the butter in a skillet over medium-high heat. Season the salmon well with salt and pepper. When the skillet is really hot, place the salmon skin-side down in the skillet (you want it to sizzle as soon as it hits the pan). Cook for 6 minutes on the first side, flip and cook for an additional 1 1/2 minutes. Cooking time may very slightly due to the thickness of your filet.
- 1/2 cup grated carrot
- 1/4 – 1/2 shallot, minced
- 1 tangerine, juiced (or orange)
- 1/4 cup extra-virgin olive oil
- 1 Tbsp rice vinegar
- 1 Tbsp fresh ginger, peeled and minced
- 1/4 tsp salt
Combine all ingredients in a blender and blend until smooth. Taste and adjust seasoning as necessary.
Top a salad with the salmon and dressing. Enjoy!