Ingredients:

• 1 egg, lightly beaten

• 1 ¼ cup panko bread crumbs

• 2 5-6 ounce cans skinless, boneless salmon, drained

• 1 Meyer lemon, halved (one half finely chopped, second half juiced)*

• 2 tablespoon finely chopped fresh dill weed

• 3 tablespoon vegetable oil

• 2 cup torn mixed greens

• Olive oil

Instructions:

1. In a medium bowl stir together egg, 3/4 cup panko, salmon, chopped lemon, dill weed, 2 Tbsp. water, and 1/4 tsp. each salt and black pepper.

2. Place remaining 1/2 cup panko in a small bowl. For each cake, shape 1/4 cup salmon mixture into a ball. Roll in panko to coat; press to 1/2 inch thick.

3. In a large skillet heat 2 Tbsp. vegetable oil over medium-high heat; add half of the salmon cakes in a single layer. Cook 5 to 7 minutes or until browned and crisp, turning once. (If necessary, reduce heat to medium to prevent overbrowning.) Remove; cover to keep warm. Repeat with remaining oil and cakes.

4. Meanwhile, for salad, in a bowl toss greens with lemon juice and a drizzle of olive oil. Serve salad with salmon cakes; top with additional dill weed.

5. *For regular lemon: Use 1 tsp. zest and 1 Tbsp. juice in salmon cakes; use 2 Tbsp. lemon juice over salad.

   *

   Or, stir 1 teaspoon lemon zest and 1 tablespoon lemon juice into the salmon mixture and drizzle 2 tablespoons fresh lemon juice over the endive.