1 lemon
2 1/2 tsp. grated fresh ginger
Salt and pepper
5 tbsp. oil
6 c. watercress leaves, about 2 bunches
1 eggs
15 1/2 oz. can salmon
1 scallion, chopped
2 tbsp. chopped fresh parsley
1/2 c. plus 3 tbsp. dry bread crumbs

Squeeze 1 1/2 tablespoons juice from lemon. In a small jar, shake together lemon juice, 12 teaspoons ginger, 3/4 teaspoon ginger, 3/4 teaspoon salt and 1/4 teaspoon pepper until salt dissolves. Add 3 tablespoons oil and shake to combine. Remove tough stems from watercress and divide leaves among 4 plates. In a large bowl, beat egg. Drain salmon and add to egg with the remaining 2 teaspoons ginger, the scallion, parsley, 1/2 cup bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well and shape into 8 patties. In a large non-stick frying pan, heat remaining 2 tablespoons oil over medium heat. Coat salmon patties with remaining 3 tablespoons crumbs and cook until golden brown on both sides, 3 to 5 minutes. Put 2 cakes on each plate. Shake dressing again and pour over salmon and watercress.