Salmon Cakes With Almonds On Assorted Greens

• Cakes
• 1/2 cup (125 mL) toasted slivered or sliced almonds
• 1 lb (500 g) fresh skinless, boneless salmon fillets
• 1/4 tsp (1 mL) salt
• 1 egg
• 1/2 lemon
• 11/2 cups (375 mL) fresh bread crumbs, divided
• 2 tbsp (25 mL) chopped fresh parsley
• 1 green onion, thinly sliced
• 2 tbsp (25 mL) olive oil
• Dressing
• 1/2 cup (125 mL) buttermilk
• 1/2 cup (125 mL) mayonnaise
• 1 garlic clove, minced
• 2 tsp (10 mL) freshly squeezed lemon juice
• 1 tbsp (15 mL) prepared grated horseradish, squeezed dry
• 1 tsp (5 mL) Dijon mustard
• 1/4 tsp (1 mL) salt
• 1/8 tsp (0.5 mL) freshly ground black pepper
• 2 tbsp (25 mL) finely chopped fresh parsley
• Salad
• 1 ripe avocado
• 1/2 bunch arugula or watercress
• 1 Belgian endive or a handful or 2 of frisee
• 1 small head leaf lettuce, torn
• 6 to 8 large garden-fresh radishes, thinly sliced

1. 1. Pulse almonds food processor until coarsely chopped; turn into a mixing bowl. Cut salmon into chunks; add to food processor along with salt. Pulse until just chopped, not a puree. Add to almonds; drop in egg.
2. 2. Zest lemon half and squeeze juice; add to chopped salmon. Add 1 cup bread crumbs and green onion; stir until mixed and clumpy.
3. 3. Line a tray with waxed or parchment paper. Shape salmon mixture into eight 3/4-inch-thick patties about 3 inches in diameter. Turn remaining 1/2 cup bread crumbs into a plate; dip patties, pressing in a few crumbs onto both surfaces. (If making ahead, immediately cover and refrigerate for up to half a day.)
4. 4. Slowly whisk buttermilk into mayonnaise; then stir in garlic, lemon juice, horseradish, mustard, salt and pepper until well mixed. Stir in parsley. (Covered and refrigerated, dressing keeps well for a day or 2; stir before using.)
5. 5. Cakes can be sauteed or broiled. To saute, heat oil in a large frying pan over medium heat. Add cakes; cook for 5 minutes per side or until golden and crispy. Or to broil, arrange oven rack 4 to 5 inches from broiler ; preheat. Spread oil on baking sheet just large enough to fit cakes; add salmon cakes, placing slightly apart. Flip cakes to coat both sides with oil. Broil 6 to 8 minutes per side or until golden. Serve warm or at room temperature.
6. 6. Peel, seed and dice avocado. Remove any thick stems from arugula ; separate leaves of endive. Measure arugula and endive, adding enough lettuce for 8 to 9 cups . Toss with just enough dressing to lightly coat. Arrange on chilled serving plates; scatter with radishes and avocado. Top with salmon cakes; drizzle with more dressing. Pass remaining dressing .

cakes, almonds, ubc, egg, lemon, bread crumbs, parsley, green onion, olive oil, dressing, buttermilk, mayonnaise, garlic, freshly squeezed lemon juice, horseradish, mustard, ubc, ground black pepper, parsley, salad, avocado, arugula, endive, head leaf lettuce, gardenfresh radishes

Taken from www.epicurious.com/recipes/member/views/salmon-cakes-with-almonds-on-assorted-greens-50087240 (may not work)