Name: Salmon Fish Cakes with Chives, Tzatziki & Carrot-Arugula Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1 small pkg chives; 3 eggs; 90 ml French vinaigrette; 1 ½ (283 g) bags shredded carrots; 1 ½ cups tzatziki sauce; 6 (213 g) cans wild pink salmon, traditional style; all-purpose flour; black pepper; extra virgin olive oil; paprika; salt

Salmon Fish Cakes with Chives, Tzatziki & Carrot-Arugula SaladSalmon Fish Cakes with Chives, Tzatziki & Carrot-Arugula Salad — a 35-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1 small pkg chives

3 eggs

90 ml French vinaigrette

1 ½ (283 g) bags shredded carrots

1 ½ cups tzatziki sauce

6 (213 g) cans wild pink salmon, traditional style

all-purpose flour

black pepper

extra virgin olive oil

paprika

salt

Instructions

Wash, dry, and chop chives into small pieces. Place in a large bowl.

Drain salmon, add to the bowl with the chives, and flake with a fork.

Add eggs, flour, and spices to the bowl; stir until well combined.

Using a ¼-cup measure, form the salmon mixture into ½-inch thick patties; place on a plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add fish cakes and cook until golden brown and crispy, 3-4 minutes per side. Transfer to a paper towel-lined plate.

While the fish cakes are cooking, wash and dry arugula (skip if it came pre-washed).

To serve, divide fish cakes between plates, then top with tzatziki. Add arugula to the plate, top with carrots, and drizzle with vinaigrette. Enjoy!

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