Go Back

Salmon Cakes with Arugula Salad

SALMON CAKES WITH ARUGULA SALAD is the perfect romantic dinner for two. A beautiful, delicious and super simple to make dinner that is sure to impress with its flavor and presentation.
Prep Time24 mins
Cook Time6 mins
Total Time30 mins
Course: Dinner
Keyword: Arugula, Romantic, Salad,, Salmon
Servings: 4 patties

Equipment

  • Food Processor
  • Small baking sheet
  • Large cast-iron skillet
  • Cutting Board

Ingredients

Salmon:

  • 2 tablespoons extra-virgin olive oil for cooking
  • 1 pound salmon preferably wild, skinned
  • 1 tablespoons lemon juice divided (1/2 lemon)
  • 2 teaspoons Dijon mustard divided
  • 1 red bell pepper diced, divided (1/2 cup for salmon cakes, the remaining in the salad)
  • 1 tablespoon finely chopped shallot 1 small shallot
  • ½ teaspoon ground pepper
  • 1/2 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • 1/2 teaspoon dried Italian seasoning
  • ½ cup panko breadcrumbs

Dressing:

  • ¼ cup whole milk
  • 1 tablespoon of lemon juice 1/2 lemon
  • ½ cup full cream sour cream
  • ½ teaspoon salt
  • 1/4 teaspoon ground black pepper

Salad

  • 1 5 ounce package arugula
  • 3 tablespoons microgreens preferably radish, arugula, or broccoli
  • 1 cup sliced radishes

Instructions

Salmon:

  • Chop salmon into ¼”-½” dice and place half of the diced Salmon in a food processor.
  • Add 1 tablespoon lemon juice and 1 teaspoon mustard.
  • Process, scraping down the sides as necessary, until smooth. Add the remaining salmon, bell pepper, shallot, salt and pepper and pulse until the mixture is combined but still chunky. Just a few pulses, you want to leave some of the chunks in the mixture.
  • Transfer the salmon mixture to a medium bowl. Add breadcrumbs and stir until combined.
  • Divide the mixture into 4 parts and form each part into a ball. Place each ball on a parchment lined plate, or small baking sheet. Gently push down each ball to form a 4” wide 1 1/2”-2” thick patty.
  • If you are making ahead of time, cover with plastic wrap and place in the refrigerator. If you are planning on cooking right away, place in the freezer while you prepare dressing.
  • Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
  • Add the salmon cakes, leave as much space between each cake as you have available. Cook for about 2-3 minutes, or until browned, and flip cooking an additional 2-3 minutes on the final side. Transfer to a clean plate or baking sheet.

Dressing:

  • Whisk together milk and lemon juice, until bubbly. Add in sour cream and dijon mustard, until evenly blended. Season with salt and pepper.
  • Set aside, you will have extra.

Salad:

  • Add arugula and radishes, remaining red pepper to the dressing in the large serving bowl. Toss to coat. Serve the salmon cakes on top of the salad.
  • Place remaining dressing on the side for topping if desired.

Notes

Store uneaten cooked cakes wrapped in plastic wrap in the refrigerator to enjoy the next day for lunch, on toasted bread, a drizzle of the dressing and a bit of the arugula.