Salmon Cakes With Arugula Salad Recipe

Name: Salmon Cakes With Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces canned skinless, boneless pink salmon; 1/4 cup whole-wheat panko breadcrumbs; 2 tbsp plus 1 1/2 tsp grainy mustard, divided; 2 tbsp light mayonnaise; 11/2 tbsp chopped dill, divided; 1 tbsp plus 1/2 teaspoon finely chopped shallot; 2 tsp capers, chopped; 2 tbsp extra-virgin olive oil, divided; 1/4 cup 2-percent-fat Greek yogurt; 2 tbsp lemon juice, divided; 2 cups baby arugula; Lemon wedges, for serving

Servings: persons

20 ounces canned skinless, boneless pink salmon
1/4 cup whole-wheat panko breadcrumbs
2 tbsp plus 1 1/2 tsp grainy mustard, divided
2 tbsp light mayonnaise
11/2 tbsp chopped dill, divided
1 tbsp plus 1/2 teaspoon finely chopped shallot
2 tsp capers, chopped
2 tbsp extra-virgin olive oil, divided
1/4 cup 2-percent-fat Greek yogurt
2 tbsp lemon juice, divided
2 cups baby arugula
Lemon wedges, for serving

1
Heat oven to 400u00b0. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 tablespoon dill, 1 tablespoon shallot and capers until well combined.
2
Form into 8 patties (1/3 cup each); let rest 5 minutes. In a large, ovensafe pan over medium-high heat, heat 1 tablespoon oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yogurt, 1 tbsp lemon juice and remaining 1 1/2 teaspoons mustard, 1/2 tablespoon dill and 1/2 teaspoon shallot; season with salt and black pepper.
3
Toss arugula with remaining 1 tablespoon oil and 1 tablespoon lemon juice, and salt and pepper. Serve salmon cakes with yogurt sauce, arugula salad and lemon wedges.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 ounces canned skinless, boneless pink salmon, 1/4 cup whole-wheat panko breadcrumbs, 2 tbsp plus 1 1/2 tsp grainy mustard, divided, 2 tbsp light mayonnaise, and more.

Yes, Salmon Cakes With Arugula Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Cakes With Arugula Salad

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