Salmon-and-Potato Cakes with Mixed Greens Recipe

Brush the bottom of a large deep frying pan with 1 tablespoon oil. Put the potatoes in the pan and sprinkle with ½ teaspoon of salt. Top with the onion and then the salmon.

Sprinkle another ½ teaspoon of the salt and ¼ teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer for about 15 minutes until the salmon and potatoes are done.

Remove the salmon and flake. Drain the potatoes well and put them in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky.

Add the salmon, another ½ teaspoon of the pepper, scallions, and 2 tablespoons of dill. Form the mixture into 8 cakes; they needn’t be perfectly symmetrical or smooth.

Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add ½ the salmon cakes to the pan and brown well on both sides, about 5 minutes in all.

Drain on paper towels and repeat with another tablespoon of oil and the remaining salmon cakes.

In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining dill and salt and pepper.

Add the remaining oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with 2 salmon cakes and a lemon wedge.

Serve and enjoy.