Salmon cakes:
2 cooked salmon fillets, about 8 oz. each, chopped
½cup each: crumbled corn flakes, chopped red bell pepper
¼cup mayonnaise
1 jalapeno pepper, seeded, deveined, finely chopped
3 green onions, white and some green, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon seafood seasoning blend, such as Old Bay
1/8teaspoon Worcestershire sauce
2 eggs, beaten
½teaspoon salt
Freshly ground pepper
2 tablespoons olive oil

Poblano dressing and greens:
½cup each: mayonnaise, plain yogurt
1 poblano pepper, roasted, seeded, peeled, chopped (see note)
1 clove garlic
Juice of one lime
1/8teaspoon hot red or green pepper sauce
½teaspoon salt
Freshly ground pepper

Mesclun salad mix, optional

For salmon cakes, mix together salmon, corn flakes, bell pepper, mayonnaise, jalapeno, green onions, cilantro, seafood seasoning, Worcestershire sauce, eggs, salt and pepper to taste in a large bowl. Form mixture into 16 patties. Transfer the salmon cakes to a baking pan; cover. Refrigerate until firm, about 1 hour.

Meanwhile, for dressing, combine mayonnaise, yogurt, poblano pepper, garlic, lime juice, hot sauce, salt and pepper to taste in a blender or food processor; puree. Set aside.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Fry the patties in batches, adding additional oil as needed, until browned and cooked through, turning once, about 5 minutes each side. Remove; transfer to paper towel-lined baking pan; cover patties loosely with foil. Arrange greens on four plates; top with cakes. Top with dressing.

Note: Roast the poblano pepper over the flame of a stovetop burner using tongs, charring all sides. Place the roasted pepper in a paper bag to cool before peeling and seeding.

MAKES 4 SERVINGS.