Salmon Cakes with Buttermilk Dressing

Ingredients

• 1 1/4 pounds skinless salmon fillet
• 1/4 cup chopped fresh chives
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 7 tablespoons mayonnaise, divided
• 1/2 cup plus 2 Tbsp. panko (Japanese-style breadcrumbs)
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon whole buttermilk
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons fresh lemon juice (from 1 lemon)
• 1/2 teaspoon granulated sugar
• 1 head butter lettuce, torn
• 1/2 cup sugar snap peas, thinly sliced
• 1/2 cup thinly sliced radishes

Directions
 Step 1
Finely chop salmon on a cutting board; place in a medium bowl. Add chives, salt, pepper, and 4 tablespoons of the mayonnaise; stir to combine. Shape mixture into  8 (2 1⁄2-inch-wide) patties. Place breadcrumbs in a shallow dish. Place each patty in breadcrumbs; press to coat all sides.

 Step 2
Heat oil in a large skillet over medium-high. Add patties to skillet; cook until golden brown and internal temperature reaches 130°F, about 3 minutes per side. Remove from skillet.

 Step 3
Whisk together parsley, buttermilk, soy sauce, lemon juice, sugar, and remaining 3 tablespoons mayonnaise in a small bowl.

 Step 4
Divide lettuce, snap peas, and radishes evenly among 4 plates. Top each with 2 salmon cakes; drizzle with dressing.