Summer Salmon Cakes w/ Feta Dressing & Spinach Salad

Summer is approaching quickly and that means one thing...it’s time for the beach and time to start cooking up delicious fish recipes.

XOXO,
Esra

Summer Salmon Cakes with
Feta Dressing & Spinach Salad
3 Gals and a Kitchen

2 6oz salmon filet
1 c corn meal or fresh bread crumbs
1 large egg, beaten
1 small onion, diced
2 TB parsley
1 TB Worcestershire sauce

3 tsp extra virgin olive oil
2 tsp dill weed
Touch of hot sauce
Salt and pepper to taste
1 lemon, cut into wedges

Feta dressing
2 TB extra virgin olive oil
1 c feta, crumbled
1 clove garlic
1 TB dill
12 oz plain yogurt
Salt & Pepper to taste

Spinach Salad
1 bag of fresh spinach
1 large tomato sliced
½ cucumber sliced
½ c dried cranberries
¼ c almonds, slivered

Salmon Cakes Directions:
In a food processor, chop skinless salmon until flakey. In a large mixing bowl, place salmon, corn meal, add eggs, diced onion, parsley, Worcestershire sauce, dill weed, and hot sauce. Mix with hands until combined. Form into 4 patties; each should be about ½ inch thick. In a large skillet, heat EVOO. Place salmon cakes on heated skillet and cook until golden on each side, about 3 minutes per side. Salt and pepper to taste

Meanwhile, prepare Feta Dressing: Mix EVOO, feta, garlic, dill, and plain yogurt until combined. Salt and pepper to taste.

Prepare spinach salad; place salmon cakes on top of prepared spinach salad and pour dressing over the salmon cakes and salad.