Title: Ginger Salmon Cakes
Categories: Fish Entree Salmon
Yield: 4 Servings
| 1 | md | Lemon |
| 2 1/2 | ts | Grated fresh ginger |
| | | Salt and pepper |
| 5 | tb | Oil |
| 6 | c | Watercress leaves |
| 1 | | Egg |
| 15 1/2 | oz | Salmon |
| 1 | | Scallion, chopped |
| 2 | tb | Chopped fresh parsley |
| 1/2 | c | Dry bread crumbs |
| 3 | tb | Dry bread crumbs |
Squeeze 1 1/2 T juice from lemon. In small jar, shake together lemon
juice, 1/2 t ginger, 3/4 t salt, and 1/4 t pepper until salt disolves. Add
3 T oil and shake to combine. Remove tough stems from watercress and divide
leaves among 4 plates. In a large bowl, beat egg. Drain salmon and add to
egg with the remaining 2 t ginger, the scallion, parsley, 1/2 c bread
crumbs, 1/2 t salt, and 1/4 t pepper. Mix well and shape into 8 patties. In
a large non-stick frying pan, heat remaining 2 T oil over medium heat. Coat
salmon patties with remaining 3 T crumbs and cook until golden brown on
both sides, 3 to 5 minutes. Put 2 cakes on each plate. Shake dressing again
and pour over salmon and watercress.