I saw this recipe for Poached Eggs over Salmon Cakes from Healthy & Homemade and it looked good. I decided that it need a little bit more so I decided to serve it on a bed of wilted spinach and, of course, like she did… I adjusted the recipe for what I have in the house.
1 tsp chopped garlic, juice of 1/2 lemon, 2 tsp grainy mustard, 1/4c chopped onion, one egg, freshly ground black pepper – mixed everything together
1/2c Panko bread crumbs
Before putting the cakes in the skillet to brown, I patted on a few more bread crumbs then browned the salmon cakes in about 2 Tbsp of olive oil over med-high heat for 5 minutes per side. Wilted the spinach by putting two bags of baby spinach (for two of us) in a colander and pouring over boiling water the press out the excess water and that’s about it.