Name: Salmon Cakes with Arugula Salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 3
Ingredients: 2- 6 oz cans wild pink salmon; 2 cloves garlic, minced; 1 large egg; 1/4 c panko breadcrumbs; 2 T grated parmesan; 2 T mayo; 1 T Dijon Mustard; 1/4 c chopped parsley; Zest of 1/2 lemon + juice of 1 lemon; 3/4 tsp salt; Freshly cracked pepper; 1/2 tsp garlic powder; 1/2 tsp dried basil; 1/4 tsp red pepper flakes; 6 c Arugula; 1 large haas Avocado, sliced; 1/2 c olive oil; 1/4 c red wine vinegar; 2 T dijon mustard; Salt and freshly cracked pepper

Salmon Cakes with Arugula Salad

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5 from 2 reviews

Author: Lindsay Cola (Tippens)
Prep Time: 15
Cook Time: 6
Total Time: 21 minutes
Yield: 3 1x

Ingredients

For the Salmon Cakes:

2- 6 oz cans wild pink salmon
2 cloves garlic, minced
1 large egg
1/4 c panko breadcrumbs
2 T grated parmesan
2 T mayo
1 T Dijon Mustard
1/4 c chopped parsley
Zest of 1/2 lemon + juice of 1 lemon
3/4 tsp salt
Freshly cracked pepper
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp red pepper flakes

For the Salad:

6 c Arugula
1 large haas Avocado, sliced
1/2 c olive oil
1/4 c red wine vinegar
2 T dijon mustard
Salt and freshly cracked pepper

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Instructions

To make the salmon Cakes: combine all ingredients in a large mixing bowl. Using your hands, form into 6 patties. Heat a few T avocado oil in a large non-stick skillet over medium high heat. Add salmon cakes and cook for 2-3 minutes per side, until golden and crisp. Transfer to paper towel lined plate to cool.
To make the salad: Whisk olive oil, red wine vinegar, Dijon Mustard, salt and pepper in a small bowl until creamy. Add arugula, avocado, and salmon cakes to serving bowls. Drizzle with dijon vinaigrette and enjoy!!

Find it online: https://www.tippsinthekitch.com/salmon-cakes-with-arugula-salad/