Pear Leek Salad with Salmon Cakes

Yield: 2 servings

Ingredients:

For the salmon cakes:

  • 1/4 cup plain greek yogurt (or non-dairy alternative)
  • 2 5-oz cans wild caught salmon*
  • 1/4 cup rice flour
  • 1/2 T Dijon mustard
  • 1 tsp lemon juice
  • 1 T fresh parsley, chopped
  • 1 tsp fresh rosemary, minced
  • 3 green onions, chopped
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 2 leeks, bottoms and dark green tops removed, leeks sliced in 1/4 inch pieces
  • olive oil

For the salad:

  • 2 T balsamic vinegar
  • 1 clove garlic, grated
  • 1/2 tsp dijon mustard
  • 5 oz spring mix (or greens of choice: mixed baby greens, arugula, spinach)
  • 1 pear, sliced
  • 1 oz organic pumpkin seeds

Directions:

Start by preparing the Salmon Cakes and Roasted Leeks:

  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, mix yogurt, salmon, flour, mustard, lemon juice, parsley, rosemary, onions, garlic powder, salt and pepper until combined.
  3. Scoop and form mixture into 6 even cakes on a parchment-lined baking sheet.
  4. Bake for 10 minutes on the top rack.
  5. While the salmon cakes are cooking, toss sliced leeks in a bowl with a drizzle of olive oil, salt and pepper.
  6. Once the salmon cakes are golden brown on one side, turn cakes over. Add leeks to the baking sheet with salmon cakes and roast in the oven, while the opposite side of the salmon cakes cook for 10-15 minutes until golden brown.
  7. While the salmon cakes and leeks cook, make the dressing. In a separate bowl, whisk vinegar, garlic, mustard, salt and pepper until fully combined.
  8. Remove salmon cakes and leeks from oven and let them cool.

Assemble the salad:

  1. Make the salad. Toss greens in a large bowl with dressing.
  2. Add 1/2 of the greens mixture to your plate. Top with 1/2 pear slices and 1/2 pumpkin seeds.
  3. Add 3 salmon cakes* and half of the roasted leeks to complete the salad. Enjoy!