Chile-Lime Salmon Cakes with Arugula Salad offer a zesty, flavorful take on classic salmon cakes. These tender, flaky cakes are infused with fresh lime, smoky chili powder, and fragrant cilantro, creating a delicious combination of spice and brightness. Paired with a peppery arugula salad dressed in a light citrus vinaigrette, this dish is a healthy and satisfying meal that’s perfect for lunch or dinner. The vibrant flavors of the salmon cakes and the crispness of the salad balance each other beautifully, making this an ideal choice when you’re craving something fresh and flavorful.
Ingredients:
For the salmon cakes:
- 1 lb cooked salmon (or canned salmon, drained)
- 1 egg, lightly beaten
- 1/4 cup breadcrumbs
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 tbsp lime juice
- Zest of 1 lime
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 2 tbsp fresh cilantro, chopped
- Salt and pepper, to taste
- 2 tbsp olive oil (for frying)
For the arugula salad:
- 4 cups fresh arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
For the dressing:
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp honey
- Salt and pepper, to taste
Instructions:
- In a large bowl, flake the cooked salmon and combine with the egg, breadcrumbs, green onions, garlic, lime juice, lime zest, chili powder, cumin, cilantro, salt, and pepper. Mix until well combined.
- Form the mixture into small patties (about 8) and set aside.
- Heat olive oil in a skillet over medium heat. Fry the salmon cakes for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to make the dressing.
- In a large bowl, toss the arugula, cherry tomatoes, red onion, and avocado with the dressing.
- Serve the Chile-Lime Salmon Cakes alongside the arugula salad, garnishing with extra lime wedges if desired.
This fresh and zesty dish is packed with flavor, offering a perfect blend of spice, citrus, and texture!
