Ginger Salmon Cakes

Directions

Squeeze 1½ tablespoon juice from lemon into small jar.

Add ½ teaspoon ginger, ¾ teaspoon salt, ¼ teaspoon pepper.

Shake until salt dissolves.

Add 3 tablespoons oil, shake to combine.

Remove tough stems from watercress; divide leaves among 4 plates.

In large bowl, beat egg.

Drain salmon, add to egg with remaining ginger, scallion, parsley, ½ cup bread crumbs, ½ teaspoon salt and ¼ teaspoon pepper.

Mix well and shape into 8 patties.

In large non-stick frying pan, heat remaining oil over medium heat.

Coat patties with remaining crumbs and cook until golden brown on both sides, 3 to 5 minutes.