Wild Alaskan Pink Salmon Patties With Spicy Arugula Salad
This is a great way to get healthy salmon into your diet without breaking the family budget. Canned salmon and fresh herbs and lemon turn canned salmon into crunchy on the outside, creamy on the inside, salmon patties.
Total Steps
6
Ingredients
14
Tools Needed
2
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http://mangefille.blogspot.com/2010/02/perfect-marriage.htmlIngredients
- 14.0 ounces canned Wild Alaskan Pink Salmon, drained and mashed
- 0.5 cup carrots, shredded
- 1.0 clove garlic, minced
- 0.25 cup onion, minced
- 0.25 cup parsley, minced
- 0.5 tablespoon lemon zest
- 1.0 tablespoon lemon juice
- 1.0 large egg
- 0.5 cup panko bread crumbs
- 6.0 cups arugula
- 1.0 tablespoon olive oil
- 1.0 tablespoon lemon juice
- 1.0 pinch salt
- 1.0 pinch pepper
Instructions
Step 1
Combine the drained and mashed salmon, shredded carrots, minced garlic, minced onion, minced parsley, lemon zest, 1 tablespoon lemon juice, and large egg in a bowl. Mix all ingredients well until thoroughly combined.
Step 2
Preheat a non-stick skillet over medium heat and spray it with cooking spray.
Step 3
Place the panko bread crumbs in a shallow dish. Form the salmon mixture into four patties. Gently press each salmon patty into the panko to coat, then carefully place them into the preheated pan. Handle gently as the patties can fall apart.
Step 4
Cook the patties for 5-6 minutes per side, until they are nicely browned and cooked through on both sides.
Step 5
While the patties are cooking, in a separate bowl, toss the arugula with olive oil and the remaining 1 tablespoon lemon juice. Season the salad with salt and pepper to taste.
Step 6
Serve the salmon patties immediately with the spicy arugula salad.