salmon patties:

• 3 5 ounce cans skinless boneless salmon, drained well
• 1 1/4 cup plain panko breadcrumbs, divided*
• 1 tablespoon Italian seasoning
• 3 eggs
• 1/4 cup fresh parsley, finely chopped
• 1/8 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon extra virgin olive oil
• 1/2 cup California walnuts, finely chopped

vinaigrette:

• 1/4 cup extra virgin olive oil
• 1 lemon juice and zest
• 1 teaspoon honey
• 1 teaspoon stone ground mustard
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

assembly:

• 6 cups baby kale and spinach (or mixed greens)
• 1 avocado, thinly sliced
• 1/4 cup California walnuts, chopped
• 4 lemon wedges
•  

• Preparation

  SALMON PATTIES:
  1.  In a medium sized mixing bowl, combine salmon, 3/4 cup breadcrumbs, eggs, parsley, salt, pepper and garlic powder.
  2.  Spread remaining breadcrumbs and finely chopped walnuts on a plate. Using a 1/4 cup measure, scoop out salmon mixture into your palm and form into patties. Press patties into breadcrumb and walnut mixture to coat on both sides. Repeat with all patties.
  3.  Heat olive oil in a medium sized skillet over medium heat. Pan fry salmon patties for 4-5 minutes on each side until lightly browned and crispy. Fry patties in batches, if needed. Place cooked patties on a plate.
  VINAIGRETTE:
  1.  In a small bowl, whisk together olive oil, lemon juice and zest, honey, mustard, salt and pepper.
  ASSEMBLY:
  1.  Divide greens, avocado, walnuts and lemon wedges among 4 salad plates. Top with salmon patties and drizzle with vinaigrette.
  Serving Note:
  

  • Instead of a salad, these patties may be served atop a toasted whole grain or whole wheat bun or bread with a smear of sour cream or stone ground mustard with avocado, lettuce and tomato – and a lemon wedge on the side.

  Recipe Note:
  

  • Instead of plain breadcrumbs plus Italian seasoning, you could use reduced or low sodium seasoned panko crumbs.