Fresh Salad Pairings Archives - RecipeWikki https://recipewikki.com/tag/fresh-salad-pairings/ Wikipedia of Awesome Taste Sat, 10 May 2025 01:08:34 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Fresh Salad Pairings Archives - RecipeWikki https://recipewikki.com/tag/fresh-salad-pairings/ 32 32 Chile-Lime Salmon Cakes with Arugula Salad https://recipewikki.com/chile-lime-salmon-cakes-with-arugula-salad/ Sat, 10 May 2025 01:08:34 +0000 https://recipewikki.com/?p=7377 Crispy on the outside, tender and zesty on the inside — these salmon cakes are spiked with chile and lime, served over a peppery arugula salad for a refreshing, nutrient-rich meal. Origin Chile-Lime Salmon Cakes with Arugula Salad Salmon cakes have long been a popular way to transform canned or fresh salmon into a comforting […]

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]]> Crispy on the outside, tender and zesty on the inside — these salmon cakes are spiked with chile and lime, served over a peppery arugula salad for a refreshing, nutrient-rich meal.

Origin Chile-Lime Salmon Cakes with Arugula Salad

Salmon cakes have long been a popular way to transform canned or fresh salmon into a comforting dish. This modern version adds Latin-inspired flair with chile and lime, paired perfectly with a crisp salad for balance.

Why You’ll Love This Recipe

It’s quick, high in protein, and bursting with flavor. The chile-lime combo gives the salmon cakes a bright kick, while the arugula salad brings a fresh, peppery contrast. Great for lunch or a light dinner!

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Chile-Lime Salmon Cakes with Arugula Salad
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Chile-Lime Salmon Cakes with Arugula Salad

Recipe by RecipeWikkiCourse: Random
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 3 cups arugula

  • 1 tbsp olive oil

  • 1 tbsp lime juice

  • Salt and pepper to taste

  • Optional: sliced radishes, cherry tomatoes, or avocado

  • 1 can (14–15 oz) salmon, drained and flaked (or 1½ cups cooked salmon)

  • 1 egg

  • ⅓ cup breadcrumbs (panko or regular)

  • 2 green onions, finely chopped

  • 1 tbsp lime juice

  • 1 tsp lime zest

  • 1 tsp chili powder

  • ½ tsp cumin

  • Salt and pepper to taste

  • 2 tbsp olive oil (for frying)

Directions

  • Make the salmon cakes:
  • In a bowl, combine salmon, egg, breadcrumbs, green onions, lime juice and zest, chili powder, cumin, salt, and pepper. Mix well and form into 4–6 patties.
  • Cook the cakes:
  • Heat olive oil in a skillet over medium heat. Fry patties for 3–4 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
  • Make the salad:
  • Toss arugula with olive oil, lime juice, salt, and pepper. Add extra veggies if using.
  • Serve:
  • Plate the salmon cakes over the arugula salad. Optionally, garnish with extra lime wedges or a drizzle of spicy mayo.

Notes

  • Use fresh cooked salmon for even better texture and flavor.
  • These cakes freeze well — make a double batch and save some for later.
  • For extra heat, add a pinch of cayenne or diced jalapeño to the mix.

The post Chile-Lime Salmon Cakes with Arugula Salad appeared first on RecipeWikki.

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