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Margerum Wine Company

Salmon Cakes with a Kale and Wild Rice Salad

Salmon Cakes with a Kale and Wild Rice Salad
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
  • 1 (14.75 ounce) red salmon, skin and bone removed, drained and flaked 2 eggs
  • 1 tablespoon olive oil
  • 12 saltine crackers
  • 1 tablespoon bread crumbs, or as needed 1 tablespoon butter
  • 1⁄2 teaspoon cayenne pepper
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 teaspoon salt
  • 1 tablespoon chopped capers
  • 1⁄2 lemon, juice
  • Dash of salt and ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh squeezed lemon juice 1 teaspoon pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1⁄4 cup olive oil
  • 3 ounces feta cheese crumbled
  • 1/4 cup toasted slivered almonds
  • 1/4 cup dried cranberries
  • 1 avocado chopped
  • 1 large apple chopped
  • 1 tablespoon fresh squeezed lemon juice 1 cup cooked wild rice
  • Pinch of Kosher salt
  • 1 large bunch kale 1 teaspoon olive oil

Salmon Cakes

1. Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together
in a bowl until well-combined.
2. Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the
bowl with plastic wrap and refrigerate, 30 minutes to overnight.
3. Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and
shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop
the salmon patties.
4. Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until
cooked and heated through, about 5 minutes per side.

Kale & Wild Rice Salad

1. In a large bowl, add the kale, olive oil, salt, and lemon juice. Massage the kale with your hands
until the kale softens, about 2-3 minutes. Add the cooked wild rice, apple, avocado, dried
cranberries, almonds, and feta cheese. Gently toss.
2. To make the dressing, combine the olive oil, balsamic vinegar, lemon juice, maple syrup, and
mustard in a small bowl or jar. Whisk until smooth. Season with salt and black pepper, to taste.
3. Drizzle dressing over the salad and gently toss. Serve immediately.
4. Note-if you don't have wild rice, brown rice will work too. If you don't like feta cheese, goat
cheese is also good. The salad is best the day it is made, but you can keep it in the refrigerator in a container for up to one day. I like the leftovers the next day.
Contributed by: Simply Delicious Wine Country Recipes by Robin Goldstein