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!

Alos Read : Best Classic Margarita Recipe

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.

Origin Loaded Roasted Cauliflower Recipe
Roasted cauliflower has become popular in various cuisines, especially in recent years with the rise of low-carb diets like keto and paleo. The concept of “loaded” vegetables, particularly loaded potatoes, inspired this version with cauliflower, offering a healthier alternative while still delivering indulgent flavors. This dish brings a fresh twist to roasted cauliflower, making it a hit for gatherings or family meals.

What I Love:
I love Loaded Roasted Cauliflower for its crispy texture on the outside and tender, flavorful interior. The toppings add layers of richness and creaminess, making it feel indulgent while still being a vegetable-based dish. It’s a perfect balance of flavors and textures, from the savory bacon (or its plant-based equivalent) to the melted cheese and tangy sour cream. It’s a versatile dish that works as a side or a main.

Also Read : Best Classic Margarita Recipe

Loaded Roasted Cauliflower Recipe

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

407

kcal

Ingredients

• 1 large cauliflower head (cut into florets)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• Salt and black pepper to taste

• 1/2 cup shredded cheddar cheese (or dairy-free cheese)

• 1/4 cup cooked bacon or plant-based bacon bits

• 1/4 cup sour cream or plant-based sour cream

• 2 tbsp fresh chives (chopped)

• Optional: Crushed red pepper flakes for heat

Directions

• Preheat the oven to 200°C (400°F).
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
• Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
• Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
• Remove the cauliflower from the oven and sprinkle the shredded cheese over the top. Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and top with bacon bits, a dollop of sour cream, and chopped chives.
• Optionally, sprinkle with crushed red pepper flakes for an extra kick.
• Serve hot and enjoy!

Notes

• You can substitute bacon with crispy roasted chickpeas or a vegan sausage to make the dish plant-based
• For a dairy-free version, use plant-based cheese and sour cream.

The post Loaded Roasted Cauliflower Recipe appeared first on RecipeWikki.