Salmon-and-Potato Cakes with Mixed Greens

Name: Salmon-and-Potato Cakes with Mixed Greens
Yield: 4
Ingredients: 1/4 c. plus 3 tablespoons cooking oil; 1 1/2 lb. baking potatoes (about 3); 1 1/4 tsp. salt; 1 onion; 1 lb. skinless salmon fillets; 1 tsp. fresh-ground black pepper; 1 1/2 c. water; 1/4 c. heavy cream; 4 scallions; 3 tbsp. Chopped fresh dill; 1 tsp. Dijon mustard; 1 tbsp. red- or white-wine vinegar; 1/2 lb. mixed salad greens (about 4 quarts); 1 lemon

Published: Sep 3, 2008

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Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad.

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Ingredients

1/4 cup plus 3 tablespoons cooking oil
1 1/2 lb. baking potatoes (about 3)
1 1/4 tsp. salt
1 onion
1 lb. skinless salmon fillets
1 tsp. fresh-ground black pepper
1 1/2 cups water
1/4 cup heavy cream
4 scallions
3 Tbsp. Chopped fresh dill
1 tsp. Dijon mustard
1 Tbsp. red- or white-wine vinegar
1/2 lb. mixed salad greens (about 4 quarts)
1 lemon

Directions

1. Step 1Brush the bottom of a large deep frying pan with 1 tablespoon of the oil. Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt. Top with the onion and then the salmon. Sprinkle another 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer until the salmon and potatoes are done, about 15 minutes.
2. Step 2Remove the salmon and flake. Drain the potatoes well and put in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky. Add the salmon, another 1/2 teaspoon of the pepper, the scallions, and 2 tablespoons of the dill. Form the mixture into eight cakes; they needn't be perfectly symmetrical or smooth.
3. Step 3Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add half the salmon cakes to the pan and brown well on both sides, about 5 minutes in all. Drain on paper towels and repeat with another tablespoon oil and the remaining salmon cakes.
4. Step 4In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Add the remaining 1/4 cup oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with two salmon cakes and a lemon wedge.
5. Step 5Wine Recommendation: The full flavors of this salad can take on a chardonnay that would drown out other dishes. Select a bottle from Californis's Napa or Sonoma Valley for a memorable treat.