Homemade Salmon Cake Salad

Last week I had lunch out, which is rare for me.  I ordered exactly what I wanted:  Salad with crab cake.  It was $12 not including drink.  It was at a very nice restaurant so my expectations were high.  Yes, I was very disappointed.  The crab cake was frozen in the middle.  I guess they take it from the freezer to the frying pan and just stick on a bed of greens.  I could do that with a costco trip.  I sent the crab cake back and it returned a rubbery heated ball.  I just said thanks and let it go.  Some things are not worth the fight and I was focused on other stuff at the time.

This week I reinvented the salad and mine was 500% better.  I had leftover cooked/seasoned salmon that I crumbled into a bowl.  I added one egg, a few capers, lemon juice, 1/2 sleeve of crushed ritz crackers, a couple of huge spoons of mayo and pepper.   About one cup of salmon made 4 medium sized cakes.  I fried them in a little veggie oil.

For the salad, just fresh tossed greens, sliced bell peppers, green onions and goat cheese.  I used a red wine vinaigrette for the dressing.  I topped the salad with the hot salmon cakes and lemon wedges on the side.

Husband thought he had died and gone to heaven it was so good.  I made two salads with two cakes each for much less $ than the one I had out (which only had one cake).  You just can’t beat eating at home.