1/4 cup plus 1 tbsp chopped shallots
2 teaspoons Dijon mustard, divided
1/2 cup buttermilk
1 1/2 teaspoons fresh lemon juice
1 lb can salmon, drained, finely chopped
2 egg whites
5 tablespoons drained capers
1/2 cup plain breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
8 cups mixed greens
Combine mayonnaise, 1 tbsp shallots, 1 tsp 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.