Wild Alaskan Pink Salmon Patties With Spicy Arugula Salad

Photo: Kristi Rimkus

Ingredients

14 ounces canned Wild Alaskan Pink Salmon, drained and mashed

1/2 cup carrots, shredded

1 clove garlic, minced

1/4 cup onion, minced

1/4 cup parsley, minced

1/2 tablespoon lemon zest

1 tablespoon lemon juice

1 large egg

1/2 cup panko bread crumbs

6 cups arugula

1 tablespoon olive oil

1 tablespoon lemon juice

1 pinch salt

1 pinch pepper

Preparation

Combine salmon, carrot, garlic, onion, parsley, lemon zest, lemon juice and egg. Combine well.

Preheat a non-stick skillet over medium heat and spray with cooking spray.

Place panko in a dish and form salmon into four patties. Press salmon into panko and gently place into the pan. These patties will fall apart, so handle gently.

Cook 5 – 6 minutes until nicely browned. Gently flip and cook another 5 – 6 minutes until the other side is browned.

In the meantime, toss arugula with olive oil and lemon juice. Season with salt and pepper.

Serve salmon patties with arugula salad.

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About

This is a great way to get healthy salmon into your diet without breaking the family budget. Canned salmon and fresh herbs and lemon turn canned salmon into crunchy on the outside, creamy on the inside, salmon patties.