Food Babe’s Salmon Cakes with Avocado Arugula Salad

This is a great, healthy recipe that’s perfect for a light summer meal. I love Food Babe’s recipes and this one is no exception. Enjoy!
Serves: 4
  • For the cakes:
  • 1 pound of wild salmon frozen (thawed) or fresh, skin removed and chopped
  • 1 handful of cilantro
  • 1 handful of parsley
  • 1 egg
  • 1 tbsp of dijon mustard
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp sea salt
  • 2 tbsp chopped red or white onion
  • black pepper to taste
  • juice of ½ lime
  • For the salad:
  • 6-8 cups arugula
  • 1 avocado
  • juice of ½ lime
  • 1 cup cherry tomatoes
  • sea salt and pepper to taste
  1. Preheat oven to 400 degrees or preheat grill
  2. 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)
  3. Form mixture into 4 patties, refrigerate while making salad and while grill/oven is still warming
  4. In a large bowl, put the juice of half a lime, a pinch of sea salt and cracked pepper and 1 ripe avocado in a bowl, and mash/stir until well combined
  5. Throw arugula on top of dressing and massage it with your hands, making sure all leaves are covered
  6. Chop some cherry tomatoes to top salad
  7. Spray salmon patties with a little bit of cooking spray (olive or coconut) and cook salmon patties 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
  8. Plate salad, and top with cakes
Choose all organic ingredients if possible

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