Wild Salmon Cakes with Arugula Avocado Salad

A simple, easy recipe with fresh ingredients you can find at any market! I bet you have most of them already in your refrigerator or hiding in your cupboards. The only ingredients my little ones would protest were the onions and the pepper so I simply added after forming their cakes.

Ingredients

1 pound of wild salmon frozen (thawed) or fresh, skin removed and chopped

1 handful of cilantro

1 handful of parsley

1 egg

1 tbsp of dijon mustard

¼ tsp garlic powder

¼ tsp paprika

¼ tsp sea salt

2 tbsp chopped red or white onion

black pepper to taste

juice of ½ lime

For the salad:

6-8 cups arugula

1 avocado

juice of ½ lime

1 cup cherry tomatoes

sea salt and pepper to taste

Instructions

Preheat oven to 400 degrees or preheat grill

Toss all cake ingredients into a blender or food processor and pulse until well combine (don’t over process, you still want texture and medium size pieces

Form mixture into 4 patties, refrigerate while making salad and while grill/oven is still warming

In a large bowl, put the juice of half a lime, a pinch of sea salt and cracked pepper and 1 ripe avocado in a bowl, and mash/stir until well combined

Throw arugula on top of dressing and massage it with your hands, making sure all leaves are covered

Chop some cherry tomatoes to top salad

Spray salmon patties with a little bit of cooking spray (olive or coconut) and cook salmon patties anywhere between 5-10 mins on the grill or 7-15 minutes in the oven – the cooking time varies quite a bit between grill and oven… but they are fast to cook, so don’t let them overcook or burn

Plate salad, and top with cakes

This recipe will yield about 4 servings. It was the perfect amount for my husband and my two little ones, but my husband and I would gladly had finished the meal on our own.

The one step I would not skip is massaging the oil into the kale with your hands! It might sound strange but it is the best way to get that olive oil flavor into every bite.

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