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Salmon Cakes with Kale, Citrus and Avocado Salad

Yields16 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

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.

Salmon Cakes with Kale, Citrus and Avocado Salad

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
  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:

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

Make the Salmon Cakes:

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.


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


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:

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

Nutrition Facts

Servings 16