Salmon Cakes with Spring Green Salad

• 1 lemon
• 1 c. fresh flat-leaf parsley leaves
• 1/2 c. fresh dill
• 4 scallions
• 1 1/2 lb. skinless salmon fillet
• 1 large egg white
• kosher salt
• Pepper
• 1 c. panko bread crumbs
• 3 tbsp. olive oil
• 2 tsp. honey
• 1 c. fresh mint leaves
• 1 c. fresh cilantro leaves
• 1 bunch radishes
• 1 Bibb lettuce

1. Heat the oven to 250 degrees F. Grate 2 teaspoons lemon zest into a food processor.
2. Add 1/2 cup parsley, 2 tablespoons dill, and half the scallions; pulse to combine.
3. Add the salmon, egg white, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and pulse until just combined and very coarsely chopped (do not puree).
4. Form the salmon mixture into eight 1/2-inch-thick patties.
5. Coat each patty in the bread crumbs, pressing gently to help them adhere.
6. Heat 1 tablespoon oil in a large skillet over medium-high heat.
7. Add 4 salmon cakes and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a baking sheet and place in the oven to keep warm.
8. Wipe out the skillet and repeat with 1 tablespoon oil and 4 salmon cakes.
9. Meanwhile, squeeze the juice of the lemon into a medium bowl (you should have about 1/4 cup).
10. Whisk in the honey and 1/4 teaspoon each salt and pepper then whisk in the remaining 1 tablespoon oil.
11. Add the mint, cilantro, radishes, lettuce, and the remaining parsley, dill, and scallions and toss to coat.
12. Serve with the salmon cakes.

lemon, parsley, fresh dill, scallions, salmon fillet, egg white, kosher salt, pepper, bread crumbs, olive oil, honey, mint leaves, fresh cilantro, radishes, bibb lettuce

Taken from www.delish.com/recipefinder/salmon-cakes-spring-green-salad-recipe-wdy0514 (may not work)