Easy Salmon Cakes with Arugula Salad
Original Recipe: eatingwell.com
- 1 pound salmon, preferably wild, skinned
- 2 tablespoons lemon juice, divided
- 2 teaspoons Dijon mustard, divided
- ½ cup finely chopped yellow bell pepper
- 1 tablespoon finely chopped shallot
- ½ teaspoon ground pepper, divided
- ½ cup panko breadcrumbs
- ½ cup crème fraîche (see Tip) or sour cream
- ¼ cup buttermilk
- 3 tablespoons chopped fresh dill
- ½ teaspoon salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 (5-ounce) package of arugula
- 1 cup sliced radishes
- Coarsely chop salmon and place half 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 and 1/4 teaspoon pepper and pulse until the mixture is combined but still chunky.
- Transfer the salmon mixture to a medium bowl. Add breadcrumbs and stir until combined. Form the salmon into 4 patties, about 4 inches wide each, and place them on a plate. Freeze for 5 minutes.
- Meanwhile, whisk crème fraîche (or sour cream), buttermilk, dill and 1/4 teaspoon salt with the remaining 1 tablespoon lemon juice, 1 teaspoon mustard and 1/4 teaspoon pepper in a large bowl. Set aside 1/4 cup of the dressing for drizzling.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add the salmon cakes and cook, flipping once, until well browned and cooked through, 2 to 3 minutes per side. Transfer to a clean plate and sprinkle with the remaining 1/4 teaspoon salt.
Add arugula and radishes to the dressing in the large bowl. Toss to coat. Serve the salmon cakes on top of the salad, drizzled with the reserved 1/4 cup dressing.
- Although it directly translates to “fresh cream,” crème fraîche is actually a French fermented cream, making it thick and sour. While similar to sour cream, it is richer and less tangy.
- Use leftovers to make creamy sauces or to top fresh fruit.