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Crispy salmon cakes with arugula salad and lemon garlic dressing

Crispy Salmon Cakes with Arugula Salad and Creamy Lemon Dressing

Crispy salmon cakes flavored with red onion, roasted red pepper, garlic, herbs and mustard served over an arugula salad with a creamy lemon mustard dressing - a tasty and unique way to eat salmon for dinner
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Lunch, Main Course
Servings 6 servings

Ingredients
  

For the salmon cakes:

  • 1 lb fresh salmon filets skinless
  • 1 tbsp oil
  • salt and pepper
  • 2 tbsp olive oil
  • 1/2 cup diced red onion
  • 1/3 cup diced roasted red pepper
  • 2 tbsp minced fresh parsley
  • 2 garlic cloves minced
  • 1 tsp dried dill
  • 1 1/2 tbsp dijon mustard
  • juice of 1 lemon
  • 2 eggs beaten
  • 1/2 cup bread crumbs I used plain
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • freshly ground pepper

For the salad:

  • 6 cups arugula
  • 3 mini cucumbers diced
  • 1/2 red onion thinly sliced
  • 1/2 bunch of scallions sliced

For the dressing:

  • 1/2 cup mayo or light mayo
  • 1/4 cup sour cream or light sour cream
  • 1/2 tbsp dijon mustard
  • 1 lemon - juiced
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • fresh ground black pepper
  • salt and pepper to taste
  • water to thin

Instructions
 

  • First cook and slightly cool the salmon. Heat the oven to 400 and grease an 8x8 glass dish with olive oil. Add the salmon filets and drizzle a little more oil over and sprinkle with salt and pepper. Bake for 20 minutes or so (depends on the size of your fish so go by flakiness) until the fish flakes apart easily. Remove from the oven and cool slightly then flake apart.
  • In a large bowl, mix the rest of the ingredients for the salmon cakes, except the bread crumbs, and then gently fold in the bread crumbs and flaked salmon until you have a mostly cohesive mix with big flakes of salmon remaining.
  • Mix together the dressing and taste and adjust the seasoning. Prepare the salad ingredients and toss in another large bowl.
  • Heat a few tbsp of oil in a non stick skillet and form the salmon into patties. Cook for about 4 minutes on one side until nicely brown and crispy, then flip and cook for another 4-5 minutes on the other side until they are browned and crisp and cooked through.
  • Toss some of the dressing with the salad and plate it. Add 2 salmon cakes on top and drizzle with a little more dressing and serve.
Keyword Appetizer, Lunch, Main Dish, Salad, Seafood
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