A quick dinner at this time of year is a good thing!

Try these luscious cakes and see if you don’t agree that they are almost as good as crab cakes and surely less expensive! Enjoy!!

3  7.5-ounce cans salmon, drained
1 cup frozen corn, thawed
1 large egg, lightly beaten
1/2 cup breadcrumb
 5 tablespoons tartar sauce, plus more for
    serving (optional)
 2 tablespoons minced jarred roasted red peppers
 1 tablespoon chopped fresh parsley
 1 teaspoon finely grated lemon zest
 1 teaspoon Old Bay Seasoning
 1 tablespoon fresh lemon juice, plus wedges for
    serving
  Freshly ground pepper
  3 tablespoons extra-virgin olive oil
  8 cups (about 8 ounces) mixed baby greens

Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.
Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and pepper to taste in a large bowl.
Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the oven-proof skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.
Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce and lemon wedges.
Trish Watson can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..          

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