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 Weeknight Beef Stroganoff

Beef Stroganoff originated in 19th-century Russia and became popular worldwide for its rich, comforting flavors. This quick version trims the prep time while keeping all the classic goodness intact.

Why You’ll Love This Recipe

It’s fast, fuss-free, and full of flavor. The creamy mushroom sauce feels indulgent, but the simple steps make it easy enough for any night of the week. Plus, it pairs beautifully with pasta, rice, or mashed potatoes.

Also Read : The Best Vegan Mapo Tofu Recipe

Weeknight Beef Stroganoff

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

290

kcal

Ingredients

• 1 lb (450g) beef sirloin or flank steak, thinly sliced

• 1 tbsp olive oil

• 1 tbsp butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 8 oz (225g) mushrooms, sliced

• 1 tbsp all-purpose flour

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

• ½ cup sour cream

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Cooked egg noodles or rice, for serving

Directions

• Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add beef slices, season with salt and pepper, and cook until browned. Remove and set aside.
• Sauté veggies: In the same skillet, add butter, onion, and garlic. Cook for 2–3 minutes until soft. Add mushrooms and cook until browned and their liquid evaporates.
• Make the sauce: Sprinkle flour over the mushrooms and stir for 1 minute. Slowly add beef broth while stirring to avoid lumps. Add Worcestershire sauce and bring to a simmer.
• Finish it up: Lower heat, stir in sour cream until smooth. Return beef to the pan and simmer for another 2–3 minutes. Taste and adjust seasoning.
• Serve hot over cooked noodles or rice, garnished with chopped parsley.

Notes

• Use Greek yogurt instead of sour cream for a lighter version.
• For extra richness, add a splash of heavy cream along with sour cream.
• Great with egg noodles, but mashed potatoes or rice work just as well.

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Origin Creamy Mushroom Soup

Cream-based mushroom soups date back to European cuisine, particularly French cooking, where they were refined into elegant dishes served in fine dining. The modern version of Creamy Mushroom Soup gained popularity in American households through canned variations introduced in the early 20th century. Today, homemade versions are preferred for their fresh, robust flavors and healthier ingredients. You can explore a similar version on Bon Appétit.

What I Love About This Recipe

The intense mushroom flavor combined with the creamy texture makes this soup irresistible. The addition of garlic and herbs enhances the earthy taste, and it’s incredibly easy to prepare. Plus, it pairs wonderfully with crusty bread or a light salad, making it a versatile meal.

Also Read : Copycat Cheesecake Factory Brown Bread

Creamy Mushroom Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

280

kcal

Ingredients

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 pound (450g) mushrooms, sliced (button, cremini, or mixed)

• 2 tablespoons all-purpose flour

• 4 cups vegetable or chicken broth

• 1 cup heavy cream

• ½ teaspoon dried thyme or fresh thyme leaves

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon nutmeg (optional, for depth of flavor)

Directions

• Heat butter and olive oil in a large pot over medium heat.
• Add chopped onions and garlic, sauté until fragrant and translucent.
• Stir in the sliced mushrooms and cook until they release moisture and become golden brown.
• Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
• Slowly pour in the broth while stirring continuously. Let it simmer for about 10 minutes.
• Reduce heat and stir in the heavy cream, thyme, salt, pepper, and nutmeg. Simmer for another 5 minutes.
• Use an immersion blender to puree the soup until smooth (or leave some chunks for texture).
• Adjust seasoning and serve warm, garnished with extra thyme or a drizzle of cream.

Notes

• For a dairy-free version, use coconut milk or cashew cream instead of heavy cream.
• If you prefer a chunkier texture, blend only half of the soup.

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