· Three 7.5-ounce cans boneless salmon, drained· 2 tablespoons mayonnaise· 1 teaspoon lemon zest, plus wedges for serving· 1 large egg, lightly beaten· 1 small jar roasted red peppers, finely chopped· 1/2 cup plain breadcrumbs· 1/3 cup Food Network Kitchen™ Inspired French Style Dijon Balsamic Vinaigrette· Kosher salt and freshly ground black pepper· 3 tablespoons olive oil· 5 ounces mixed baby greens
Step 1Preheat the oven to 400 degrees F.Step 2Mix together the salmon, mayonnaise, lemon zest, egg, roasted red peppers, 3 tablespoons of the breadcrumbs, 1 tablespoon of the French Style Dijon Balsamic Vinaigrette, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 10 minutes.Step 3Put the remaining breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the 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 skillet to the oven and bake until the cakes are heated through, 6 to 8 minutes.Step 4Toss the greens with the remaining vinaigrette in a medium bowl. Season with salt and pepper.Step 5Divide the salmon cakes among 4 plates (2 per plate). Add a mound of salad to each plate and a lemon wedge.