Easy salmon cakes with arugula salad

Delicious salmon cakes paired with a zesty arugula salad, a perfect balance of flavors to tantalize your taste buds. Easy to prepare and oh so tasty!

Ingredients:

• 450g 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 (140g) package arugula
• 1 cup sliced radishes

Instructions:

1. Finely dice salmon and place half into a food processor. Combine with 1 tablespoon of lemon juice and 1 teaspoon of mustard. Blend the mixture until smooth, making sure to scrape down the sides as needed. Add the remaining salmon, along with bell pepper, shallot, and 1/4 teaspoon of pepper, then pulsate until everything is mixed but still has small, distinct pieces.
2. Move the salmon blend into a medium-sized bowl. Mix in breadcrumbs thoroughly. Shape the salmon mixture into 4 patties, each approximately 4 inches wide, and position them on a plate. Let them sit in the freezer for about 5 minutes.
3. In the meantime, whisk together crème fraîche (or sour cream), buttermilk, dill, 1/4 teaspoon of salt, 1 tablespoon of lemon juice, 1 teaspoon of mustard, and 1/4 teaspoon of pepper in a large bowl. Reserve 1/4 cup of the dressing for later use.
4. Warm oil in a large cast-iron or nonstick skillet over medium-high heat. Place the salmon patties into the skillet and cook them, flipping only once, until they are nicely browned and fully cooked, which should take around 2 to 3 minutes per side. Move the cooked patties to a clean plate and sprinkle them with the remaining 1/4 teaspoon of salt.
5. Combine arugula and radishes with the prepared dressing in the large bowl. Toss everything together until well coated. To serve, place the salmon patties on the salad, then drizzle them with the reserved 1/4 cup of dressing.

Summary:

• Calories: 1624 kcal
• Fat: 113 g
• Protein: 106 g
• Carbs: 47 g
• Potassium: 2882 mg
• Magnesium: 236 mg