SALMON CAKES WITH ARUGULA SALAD
Provided by Barton Seaver
Categories Mustard Mayonnaise Arugula Shallot Dill Capers Breadcrumbs Self
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°. 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.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tom Puppet
[email protected]I would definitely recommend these salmon cakes to anyone who loves salmon. They're a delicious and easy-to-make meal.
Hey Yyy
[email protected]These salmon cakes were a great way to get my kids to eat salmon. They loved the crispy coating and the flavorful filling.
Cynthia Collis
[email protected]I loved the lemon-dill sauce on these salmon cakes. It really brought out the flavor of the salmon.
Moni Bagum
[email protected]These salmon cakes were a bit too fishy for my taste. I think I would use less salmon next time.
Shihab mridha
[email protected]I made these salmon cakes for my family and they loved them! They're a great way to use up leftover salmon.
Dipendra Chand
[email protected]These salmon cakes were delicious! I loved the crispy outside and the moist inside. The arugula salad was a great addition.
charlie bey
[email protected]These salmon cakes were a bit too spicy for my taste. I think I would use less cayenne pepper next time.
Shahzaib Shahzad
[email protected]I loved the idea of these salmon cakes, but they fell apart when I tried to flip them in the pan. I think I would need more practice to get them right.
Ahmed Raza Shaikh
[email protected]These salmon cakes were a bit too oily for my taste. I think I would use less oil next time.
Nursshan Nursshan
[email protected]I found these salmon cakes to be a bit bland. I think I would add more seasoning next time.
Rocky Sikder
[email protected]These salmon cakes were a bit too dry for my taste. I think I would add more mayonnaise next time.
Hamdan Jutt
[email protected]I love the combination of flavors in these salmon cakes. The salmon is moist and flaky, and the arugula salad is a great way to add a bit of freshness.
Ina Mucaj
[email protected]These salmon cakes were easy to make and very tasty. I will definitely be making them again.
Fazal Ullah
[email protected]I made these salmon cakes for a brunch party and they were a huge success! Everyone loved them.
Kobi Shah alom
[email protected]These salmon cakes were delicious! I especially loved the lemon-dill sauce. I will definitely be making these again.
Mrs Rubina
[email protected]I've made these salmon cakes several times now, and they always turn out perfectly. They're crispy on the outside and moist on the inside, and the arugula salad is a great way to lighten them up.
Ahmed Gulaid
[email protected]These salmon cakes were a hit with my family! They were easy to make and packed with flavor. The arugula salad was a great complement, and the lemon-dill sauce added a refreshing touch.