Salmon Griddle Cakes With Greens and English Butter Sauce

• 12 ounces cooked, flaked salmon
• 13 cup mayonnaise
• 2 large eggs, lightly beaten
• 13 cup chopped parsley
• 3/4 cup fresh white bread crumbs
• 1/2 teaspoon salt
• A few grinds black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons all-purpose flour
• 23 cup milk
• 8 tablespoons cold unsalted butter, diced
• 1 tablespoon lemon juice
• 2 tablespoons finely chopped parsley
• Salt and freshly ground white pepper to taste
• 2 cups blanched, buttered greens, like spinach, kale or chard

1. To make the salmon cakes, combine the salmon, mayonnaise, eggs, parsley, bread crumbs, salt and pepper in a large bowl and mix until thoroughly combined.
2. Divide into four balls, and form each ball into a cake.
3. Place a large, heavy skillet or griddle over medium heat.
4. Add the oil and cook the cakes until lightly browned, 2 to 3 minutes each side.
5. Set aside.
6. To make the sauce, in a small heavy-bottomed saucepan, whisk together the flour and milk and cook over medium heat until the mixture becomes a thick paste, about 3 to 4 minutes.
7. Transfer the flour-and-milk mixture to the top of a double-boiler and set over simmering water.
8. Slowly whisk in the butter pieces.
9. Remove from the heat and stir in the lemon juice and parsley.
10. Season to taste with salt and pepper.
11. To assemble the dish, place a 4-inch circle of greens in the centers of four plates and top each with a salmon cake.
12. Spoon butter sauce around the edges of the plates and serve immediately.

salmon, mayonnaise, eggs, parsley, fresh white bread crumbs, salt, black pepper, vegetable oil, flour, milk, cold unsalted butter, lemon juice, parsley, salt, blanched

Taken from cooking.nytimes.com/recipes/6755 (may not work)