Remember that Not Ketchup I used in my Maize & Blue Chicken Salad for #10DaysofTailgate?

And remember how I said one of the things I had planned for my bottle of Blueberry White Pepper Not Ketchup was a salad dressing?

Well I did just that!

But I didn’t use it to top just any boring old salad. I used it to top Salmon Cakes (that were placed lovingly onto a salad bed)!

I apologize for the horrendous photograph – I’m still struggling with taking food photography in the new house at night.

Salmon Cake Salad

Ingredients for Salmon Cakes:

• 3 8 oz salmon fillets
• 1 lemon, quartered
• 1 tbsp sea salt
• 1 tbsp peppercorns
• 1 1/4 C panko, divided use
• 2 tsp olive oil
• 2 eggs, beaten
• 1/4 C red onion, diced
• 1 tsp dried dill
• 1 tsp paprika
• 1 tsp Kosher salt
• 1/4 tsp black pepper
• 1 tsp dried parsley

Ingredients for Salad Dressing:

• 1/2 C Extra Virgin olive oil
• 1/4 C + 1 tbsp Blueberry White Pepper Not Ketchup
• 1/4 C water
• S+P to taste

Steps for Salmon Cakes:

1. Place salmon in a large skillet with high sides. Cover with water and add the lemon, sea salt, and peppercorns. Bring the water to a simmer and poach salmon 10 minutes.
2. Preheat oven to 325 degrees F. Grease a baking sheet with non-stick cooking spray.
3. In a large bowl, flake the salmon fillets, discarding any skin and bones. Gently mix the salmon with the beaten eggs, 1/4 C panko, onion, dill, paprika, S+P. If the mixture is too wet add a little more panko. If the mixture is too dry add another egg.
4. Mix together 1 C panko with the parsley in a shallow dish.
5. Form salmon mixture into 8 equal sized patties. Coat in the panko and parsley and place on prepared baking sheet.
6. Bake 15-20 minutes.
7. Serve on top of your favorite salad mix.

Steps for Salad Dressing:

1. Whisk together salad dressing ingredients.

*The salmon cake recipe is adapted from Cheryl at http://www.cherylstyle.com/simple-food-recipes/dinner-recipes/panko-breaded-baked-salmon-cakes-recipe/ *

Disclaimer: I was provided a bottle of Blueberry White Pepper Not Ketchup through the #10DaysofTailgate event, however all opinions and statements are my own.