Name: Salmon Parmesan Fritters with Salsa & Bell Pepper-Ranch Mixed Greens
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 6 eggs; ¾ cup Parmesan cheese, shredded; 90 ml ranch dressing; 1 ½ cups salsa; 1 ½ (142 g) pkgs spring mix (mixed greens); 6 (213 g) cans wild pink salmon, traditional style; 1 ½ yellow bell peppers; chili powder; extra virgin olive oil; panko bread crumbs; salt

Salmon Parmesan Fritters with Salsa & Bell Pepper-Ranch Mixed GreensSalmon Parmesan Fritters with Salsa & Bell Pepper-Ranch Mixed Greens — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 small bunch cilantro

6 eggs

¾ cup Parmesan cheese, shredded

90 ml ranch dressing

1 ½ cups salsa

1 ½ (142 g) pkgs spring mix (mixed greens)

6 (213 g) cans wild pink salmon, traditional style

1 ½ yellow bell peppers

chili powder

extra virgin olive oil

panko bread crumbs

salt

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Divide between two large bowls; set one bowl aside for later use.

Drain salmon and flake with a fork. Add to the bowl with the cilantro along with eggs, bread crumbs, Parmesan, chili powder, and salt. Stir to combine the salmon mixture.

Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches, using a ⅓-cup measure, drop salmon mixture into the skillet, spacing scoops a few inches apart; press down to form round fritters. Cook, flipping once, until fritters are golden brown, about 3 minutes. Remove to a paper towel-lined plate.

Meanwhile, trim, seed, and small dice bell peppers. Add to the remaining bowl with the cilantro along with the mixed greens. Stir to combine the salad.

Divide fritters and salad between plates; drizzle salad with dressing. Serve with salsa on the side and enjoy!

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