Salmon Cakes with Kale, Citrus and Avocado Salad

Use up your leftovers from our Blackened Salmon to make these protein packed salmon cakes with a kale, citrus and avocado salad. Not only are you using up your extra food from last night's dinner you're also getting a fully nutritional meal.

For the Salmon Cakes:
 Leftover salmon from dinner - about 8 oz
 20 saltine crackers or 1/4 cup whole-wheat panko breadcrumbs (GF is good too)
 1 heaping tbsp dijon mustard
 ⅓ cup mayonnaise
 1 egg
 1 tbsp Worcestershire sauce
 Dash of hot sauce (optional)
 1 ½ tbsp chopped fresh parsley
 1 tbsp scallions, finely chopped
 Colavita Olive Oil for pan frying
For the Salad:
 ½ avocado, sliced
 1 cup reserved kale from Blackened Salmon
 1 medium orange (any kind), skin removed and sliced
For the Citrus Dressing:
 1 small shallot, finely chopped
 ¾ cup Colavita Extra Virgin Olive Oil
 ¼ cup Colavita Aged White Wine Vinegar
 3 tbsp fresh lemon juice
 2 tbsp fresh orange juice
 ¼ tsp finely grated lemon zest
 Kosher salt and freshly ground black pepper

Make the Vinaigrette:
1

Combine all ingredients in a jar. Cover and shake. Will keep for one week in the refrigerator.

Make the Salmon Cakes:
2

Mix all the salmon cake ingredients together in a large bowl with a fork. It’s best if you can do this after dinner using your leftovers. Cover and refrigerate overnight.

3

Form the chilled salmon cake batter into patties, about 3-4” wide.

4

Heat 2 tbsp of Colavita Olive oil in a large skillet over medium-high heat. Once hot, place about 3-4 patties in the skillet (don’t crowd the pan). Cook for about 3-4 minutes per side. Remove to a paper-towel lined plate. Repeat with the remaining batter. Save 1-2 patties for your lunch. You can refrigerate the rest for up to 3 days or freeze them for up to three months.

Make the Salad:
5

Combine the kale, orange and avocado slices in a salad bowl. Drizzle with the citrus vinaigrette. Serve with 1-2 salmon cakes.