Salmon cakes can even be replaced with fresh salmon fillets if you prefer - you can also make your own salmon cakes using canned salmon and mashed potato!
2 x 480 g packets frozen salmon cakes
1 baby cos lettuce, trimmed, coarsely chopped
1 large avocado, chopped
1 cup drained, canned roasted red capsicum strips
⅓ cup orange honey dijon dressing
- Cook salmon cakes according to oven directions on the packet.
- Meanwhile, peel oranges using a sharp knife. Cut in half. Thinly slice. Place in a large bowl with lettuce, avocado and capsicum. Pour over dressing. Toss to coat.
- Serve salmon cakes with salad and tartare sauce.