Salmon Cakes Over a Mixed Green Salad

• 1 1/2 cups poached salmon, flaked
• 1 scallion , thinly sliced
• 2 tablespoons finely chopped parsley
• 1 tablespoon Dijon mustard
• 3 tablespoons mayonnaise
• 2 cups fresh bread crumbs
• salt and pepper
• 3 tablespoons vegetable oil
• 4 tablespoons lemon juice
• 1 teaspoon honey
• 1 clove garlic, peeled and smashed
• 2 tablespoons Dijon mustard
• 1/2 cup olive oil
• salt & pepper
• 1 cup mayonnaise
• 3 tablespoons hot chile sauce
• 1 tablespoon lemon juice

1. In a large bowl stir together the salmon, scallion, and parsley.
2. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper.
3. Add the mayonnaise mixture to the salmon mixture and gently stir together.
4. Add to up to 1/2 cup of the breadcrumbs to help bind everything together.
5. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour.
6. Dip cakes into remaining bread crumbs.
7. Heat oil in non-stick skillet and cook cakes on each side until golden brown.
8. Serve over mixed greens with lemon vinaigrette.
9. Combine all ingredients in a small jar, cover and shake until well combined
10. Stir all ingredients until well combined and chill

salmon, scallion, parsley, mustard, mayonnaise, bread crumbs, salt, vegetable oil, lemon juice, honey, clove garlic, mustard, olive oil, salt, mayonnaise, chile sauce, lemon juice

Taken from www.foodnetwork.com/recipes/salmon-cakes-over-a-mixed-green-salad-recipe.html (may not work)