Ingredients

• 1 1/2 cups poached salmon, flaked
• 1 scallion, thinly sliced
• 2 tablespoons finely chopped parsley
• 1 tablespoon Dijon mustard
• 3 tablespoons mayonnaise
• 2 cups fresh bread crumbs
• salt and pepper
• 3 tablespoons vegetable oil
• 4 tablespoons lemon juice
• 1 teaspoon honey
• 1 clove garlic, peeled and smashed
• 2 tablespoons Dijon mustard
• 1/2 cup olive oil
• salt & pepper
• 1 cup mayonnaise
• 3 tablespoons hot chile sauce
• 1 tablespoon lemon juice

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Instructions

1. In a large bowl stir together the salmon, scallion, and parsley. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette.
2. Combine all ingredients in a small jar, cover and shake until well combined.
3. Stir all ingredients until well combined and chill.