Amanda Frederickson’s fridge foraging is the best thing I have discovered in my life. Discovered during quarantine, her recipes are easy and involve using only what she already has in her fridge and pantry. Any recipe I have tried from her has always been a hit in my house. This recipe for salmon cakes with arugula salad is not only insanely delicious, it is easy to make, even during a busy workweek. Enjoy!
Ingredients
- 1 pound skinless salmon fillet, cut into 1/2-inch pieces
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1/2 tsp. ground coriander
- Pinch of cayenne
- 2 Tbs. dill, divided
- 2 Tbs. chives divided
- zest and juice of a lemon
- 2 tablespoons olive oil
- 3/4 cup plain whole-milk yogurt
Prepare
- First, in a large bowl combine the salmon, panko, mayo, egg, coriander, cayenne, 1 tbs dill and 1 Tbs. chives, and a large pinch of salt and pepper. Carefully form into patties. Refrigerate for 30 minutes.
- Next, combine the remaining herbs, lemon zest and juice, olive oil, yogurt and a large pinch of salt and pepper. Stir well and set aside.
- Then heat a non stick skillet over medium high heat and warm olive oil. Cook the patties for 6 to 7 minutes, fliping halfway through.
- Finally, serve salmon cakes with a dollop of the yogurt sauce.
- Makes 4 servings.
