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D-Salmon Patties w/ Caesar Spinach Salad

Salmon is definitely king. It comes up on the radar so many times as crucial for this or that in regards to optimum health, and here it is again. Is that why a 6 oz. fillet can cost $6, making it roughly $14 a pound? It pays to be king. Or maybe it's because, (as my fishmonger explained to me), they get caught fresh in the spring. There is no comparison between fresh and cheap frozen salmon, so save your money until spring and we'll take canned salmon patties today. Sacrifice some flavor but buy time with purchased dressing; just cross the non pantry items, anchovies and parmesan cheese, off your list.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Fish
Ingredients Method

Ingredients
  

  • 14 oz(s) canned salmon wild caught
  • 2 egg(s)
  • 2 green onion chopped samll
  • 1 slice(s) bread slice crumble w/ fingers 1/4" pieces
  • 2 lemon juice and zest, divided
  • 3 garlic clove(s) crushed, divided
  • 2 tsp pepper
  • 3/4 tsp salt
  • 2 oz(s) anchovies drained
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/4 cup(s) olive oil
  • 1/2 cup(s) parmesan cheese or Romano
  • 6 oz(s) baby spinach leaves

Method
 

  1. Prep Work: Combine all dressing ingredients in blender: juice and zest from one lemon, 1 crushed garlic clove, HALF of the pepper, anchovies with oil, mustard, Worcestershire sauce, olive oil and cheese. Store in container with lid. Chop onions.
  2. Flake salmon with a fork and add one egg plus one egg yolk only (for yield of 4), onion, bread crumbs, zest and juice of HALF of the lemons, 2/3 of the garlic (if you didn't change the yield that will be 2 crushed cloves), and HALF of the pepper, and salt. Set in refrigerator to firm up while preparing the salad.
  3. Put all dressing ingredients as listed in the Prep Work above into a blender. Blend, add a pinch of sugar, thin with a few tablespoons of water until correct consistancy and set aside. (If using a purchased dressing then just skip this step.)
  4. Heat frying oil in a skillet on medium heat. Shape salmon into 1/2 c. balls, flatten into a patty and cook for 3 min. on each side. Swirl a little oil in the skillet to lightly grease in between batches.
  5. Toss spinach with some of the dressing (to taste) and tomatoes. Distribute salad to serving bowls and top with a patty. Optional additions would be more parmesan cheese sprinkled on top and sliced tomatoes. "Vitamin D is a key component in helping the body respond to many different kinds of assaults and stimuli," says Robert Heaney, Ph.D., professor of medicine at Creighton University in Omaha, Nebraska. "In the absence of it, you're asking the body to defend itself with one hand tied behind its back." http://articles.cnn.com/2008-05-20/health/cl.vitamin.d_1_vitamin-adequate-intake-international-units?_s=PM:HEALTH (adapted from Food Network "Salmon Burgers with Caesar Slaw")