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Salmon Cakes with Greens

['1/4 cup fat-free mayonnaise', '1/4 cup plus 1 tablespoon chopped shallots', '2 teaspoons Dijon mustard, divided', '1/2 cup lowfat buttermilk', '1 1/2 teaspoon fresh lemon juice', '1 pound salmon fillet, skin removed, finely chopped', '2 egg whites', '5 tablespoons drained capers', '1/2 cup plain breadcrumbs', '1/4 teaspoon salt', '1/4 teaspoon black pepper', '2 teaspoon olive oil', '8 cups mixed greens']

Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and juice in a bowl; set aside. Combine salmon, egg whites, remaining 1/4 cup shallots, capers, breadcrumbs, remaining 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Toss greens with half the buttermilk mixture; divide salad among 4 plates; top each with 2 salmon cakes. Serve with remaining dressing on the side.

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