Preheat oven to 400 degrees or preheat grill

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

Form mixture into a patty, 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 Himalayan sea salt and cracked pepper and 1/8 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

Cook salmon patty on grill 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. Top salad with salmon patty and serve

Print Recipe

Wild Salmon Cakes with Avocado and Arugula Salad

Course

Main Dish

Servings

Ingredients

For the Cakes

• 1.5 oz wild salmon skin removed and chopped
• 1 handful cilantro
• 1 handful parsley
• 1 egg
• 1 tbsp dijon mustard with no sugar added
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp Himalayan sea salt
• 1/4 cup red onion chopped
• black pepper to taste
• 1/2 lime juice of lime

For the Salad

• 1 1/2 cup Arugula
• 1/8 avocado
• 1/2 lime juice of lime
• 1/4 cup cherry tomatoes
• Himalayan sea salt to taste
• pepper to taste

Course Main Dish Servings Ingredients For the Cakes 1.5 oz wild salmon skin removed and chopped 1 handful cilantro 1 handful parsley 1 egg 1 tbsp dijon mustard with no sugar added 1/4 tsp garlic powder 1/4 tsp paprika 1/4 tsp Himalayan sea salt 1/4 cup red onion chopped black pepper to taste 1/2 lime juice of lime For the Salad 1 1/2 cup Arugula 1/8 avocado 1/2 lime juice of lime 1/4 cup cherry tomatoes Himalayan sea salt to taste pepper to taste

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