Could you serve salmon fishcakes with a Greek salad?

Going to make a basic fishcake with salmon and have some lovely olives and feta in teh fridge for a Greek salad- will these flavours work against each other? Also what would be a good dip/ dressing?Could you serve salmon fishcakes with a Greek salad?
I think salmon fish cakes would be fantastic with a Greek salad! The bright flavors of the Greek salad would complement the heavier salmon taste.



For a dressing, I really like a traditional Greek vinaigrette with fresh lemon juice, extra virgin olive oil, fresh crushed garlic, a pinch of dried oregano, salt and pepper. Whisk them all together. It's super simple. Try to make it at least a few minutes ahead of time for the flavors to meld.



The ratio of olive oil to lemon juice should be about 3: 1. For instance, 3 Tbs olive oil to 1 Tbs lemon juice. Taste it and if you want a little more zip, add a touch more lemon juice. Some lemons are more sour than others.



If you have fresh parsley, chop that and sprinkle on the salad as well.
I think that would taste amazing. I would recommend any vinegarette...like a ceaser vinegarette would pair nicely with the tang of the olives and the feta.Could you serve salmon fishcakes with a Greek salad?
i would prefer chicken breast cut into strips and a yoghurt dressing
Coronation Pasta Salad

Serves 4



250grams/0.5 pound uncooked short pasta (penne, shells, your choice)

1/3 cup raisins or sultanas

1/2 cup frozen peas

3-4 tablespoons good quality mayonnaise

1.5 teaspoons curry powder

1. Boil pasta and sultanas in plenty of salted boiling water for 6 minutes. Then for the last 2 minutes add peas and cook for an additional 2 minutes.



2. Drain under cold running water until cold



3. Add the mayonnaise and curry powder and mix. Taste and season with salt and pepper if necessary.
That would be great! To stay with the Greek theme, serve with tzaziki for dipping. Salmon cakes are soooo good with tzaziki. You can buy at the store prepared or here is a recipe:



Ingredients

1 pint sour cream (or Greek-style super thick yoghurt)

1 English cucumber, (the long, thin, almost seedless kind)

peeled, grated on a box grater, salted lightly for 5 minutes and drained on paper towels

1 garlic clove, minced

1 tablespoon lemon juice

1 tablespoon minced fresh dill (optional)

salt %26amp; pepper



Directions

1Just mix everything up together until it is all blended. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.

2Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out
That sounds just fine:) ... Just a basic olive oil-balsamic vinegar dressing, with lots of garlic and fresh herbs ..... Or, pulse some peeled %26amp; seeded cucumbers with some Greek yogurt %26amp; garlic.... You could also buy a packaged mix of Tabboleh (sp?) and make it too. I add an extra whole bunch of parsley and chopped tomatoes too (Far East brand)
No that is perfect!



For lent we are doing fish on Wednesday and Fridays so we had the very same thing last night, salmon steaks (not cakes) with a Greek salad. And I also made some white rice to go with the fish.



It was awesome!