Salmon Patty Salad

Once again this week is all about making dinner based on what I have in the pantry.  Tonight I decided to make salmon patties and serve them on a bed of greens with a lemon vinaigrette.  I had a couple of fingerling potatoes and decided to make some homemade chips sprinkled with applewood smoked salt.  Unfortunately I sliced my finger on the mandoline after being careless and rushing so please be careful.  Everything turned out great and my poor finger will heal in time.

Serves 2


Salmon Patties: 
2, 6 ounce cans of skinless & boneless Pink Salmon (drained)
2-3 green onions, chopped
2 Tablespoons mayonnaise
1 teaspoon spicy brown mustard or dijon mustard
1/2 teaspoon worcestershire sauce
lemon juice (from 1 lemon)
some lemon zest
1/4 teaspoon of cayenne pepper
1/4 teaspoon smoked paprika 
salt & pepper, to taste
1 egg, beaten
8-10 saltine crackers, crushed

1. Mix all ingredients above together in bowl and mix well. 
2. Divide into 4 patties and set aside.

Other ingredients: 
5-6 slices of bacon, chopped
lettuce, chopped

Lemon Vinaigrette: 
2 Tablespoons Grapeseed or Olive oil
1 Tablespoon of Champagne Vinegar or White Wine Vinegar
1 Tablespoon of fresh lemon juice
pinch of salt

3. Heat skillet on medium-high heat and cook bacon pieces until crisp. Set aside bacon for salad.
4. In the bacon grease, cook salmon patties in skillet until brown on each side, about 5-6 minutes per side.
5. Meanwhile make the lemon vinaigrette from ingredients above.
6. Assemble salad with lettuce, top with salmon patties and bacon, then drizzle lemon vinaigrette over salmon.

Potato Chips: 
2 small fingerling or russet potatoes, washed and dried
Applewood smoked salt

1. With a mandoline slicer or sharp knife, slice potatoes thinly.
2. In a skillet, heat olive oil over medium-high heat. 
3. Add potato slices and cook until crisp.
4. Drain potato slices on paper towels and sprinkle with Applewood smoked salt.
5. Serve with the Salmon Patty Salad