Wild Salmon Cakes with Avocado Arugula Salad

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So I am sitting at the dinner table, eating the delicious meal pictured above, and I say to my husband…. “See! This is as good as a restaurant!… wow… this tastes gourmet.” He looks back at me, grimacing … “STOP SAYING THAT.”

We are always having a constant battle about this, he says “I like your cooking better than eating out”…and to “stop comparing it to restaurant food” but in the back of my mind I am thinking…”But I’m not a trained chef, I didn’t go to culinary school, I didn’t learn to cook until my late 20′s!, (my Dad didn’t let me touch the stove until I was 18) and for goodness sakes…. I just want to be able to compare my cooking to what I find spectacular…something…anything….. that’s all.”

I’m left with this dilemma all the time…If you have any good solutions to what I should say next time I make a killer meal, I’m OPEN ears…I still have no idea.

Ok… on to that killer meal…(maybe that’s all I need say?!)

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This meal started with the best frozen WILD salmon I’ve ever had. (I never buy or eat farmed salmon, here’s exactly why). Before we got a Whole Foods here in Charlotte, I would rely on Trader Joe’s for frozen wild caught salmon…but no more!

Whole Foods variety has totally blown me away on multiple occasions, which totally makes sense considering the very high sustainability and quality standards they adhere to for their seafood. If you have had better frozen salmon than Whole Foods – I want to know… because I’m not sure it gets better than this!

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Salmon cakes are really really easy to make…however, I decided to leave out the “cake” part – i.e. the flour. I just don’t think using flour is even necessary for these bad boys to taste good. And you know how I feel about flour in general…unless it’s whole grain and sprouted, I’m not really interested in making it a staple in my house.

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I throw in a couple of really great cleansing and detox herbs like cilantro and parsley and some lime, a few spices and an egg into the blender (yes, blender! you don’t even need to get out your food processor) and the salmon comes alive.

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Then I make some patties, let them rest in the fridge for 5 mins and throw them on the grill or the oven, (your choice)…

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And while they are cooking, I make the bed for which the cakes lie on…. I massage (yes, massage with my bare hands), some arugula with some super quick avocado based dressing (~1 min to make) and chop up some cherry tomatoes…. And that’s it. Quick. Easy. Done. DYNAMITE!

4.7 from 7 reviews

Food Babe’s Salmon Cakes with Avocado Arugula Salad
 
Prep time

Cook time

Total time

 

Serves: 4

Ingredients
  • For the cakes:
  • 1 pound of wild salmon frozen (thawed) or fresh, skin removed and chopped
  • 1 handful of cilantro
  • 1 handful of parsley
  • 1 egg
  • 1 tbsp of dijon mustard
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp sea salt
  • 2 tbsp chopped red or white onion
  • black pepper to taste
  • juice of ½ lime
  • For the salad:
  • 6-8 cups arugula
  • 1 avocado
  • juice of ½ lime
  • 1 cup cherry tomatoes
  • sea salt and pepper to taste

Instructions
  1. Preheat oven to 400 degrees or preheat grill
  2. Toss all cake ingredients into a blender or food processor and pulse until well combined (don’t over process, you still want texture and medium size pieces)
  3. Form mixture into 4 patties, refrigerate while making salad and while grill/oven is still warming
  4. In a large bowl, put the juice of half a lime, a pinch of sea salt and cracked pepper and 1 ripe avocado in a bowl, and mash/stir until well combined
  5. Throw arugula on top of dressing and massage it with your hands, making sure all leaves are covered
  6. Chop some cherry tomatoes to top salad
  7. Spray salmon patties with a little bit of cooking spray (olive or coconut) and cook salmon patties anywhere between 5-10 mins on the grill or 7-15 minutes in the oven – the cooking time varies quite a bit between grill and oven… but they are fast to cook, so don’t let them overcook or burn
  8. Plate salad, and top with cakes

Notes
Choose all organic ingredients if possible

 

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Again…I’d love to hear from you (by leaving a comment below)… if you’ve got a good solution for my dilemma or a delicious salmon recipe to share I want to know!

Bon Appétit!

Food Babe

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89 Responses to “Wild Salmon Cakes with Avocado Arugula Salad”

  1. Alicia

    HI Food Babe,

    Pretty new to your site. My son is 15 months old and when he was born I started making th e transition to organic and no refined sugars, now I am learning alot about GMO’ s. What I nourish him with is so important to me.

    We live in Alaska and have lot of salmon however I sAve my freezer space for Halibut so all my salmon is home canned. Excited to try this an hopefully it works out :)

    Thanks for doing what you do. We’re so glad we found you!

    Reply
    • Maxi Smith (to Alicia)

      Just saw your post. Do you have a recipe for home canning salmon, would love to have it. Thanks.

      Reply
  2. Barbara Young

    I have never had a restaurant meal come close to what I prepare at home. There is no comparison! Your hubby knows this of you and I think he feels you’re selling yourself short by trying to compare to someone else’s cooking. Or maybe to him it sounds a little like an inferiority complex? Just stop! The only reason most of us raw and organic foodies ever eat out is for convenience. It’s certainly not for the goodness of our health! And we all know how restaurant chefs make their food taste so yummy. Ewww….

    Reply
  3. tomu

    No solution but you may want to add some kick, like hot peppers.
    That will get you the compliment your looking for

    Reply
  4. Paul Kolber

    I used to eat wild caught salmon, but now I will only eat it if I know exactly from where it was caught. I will no longer eat ANY seafood from the Pacific Ocean. The levels of radiation from Fukushima are far too dangerous, and continue to be played-down by the mainstream media. The same is true of seafood from the Gulf of Mexico. The levels of oil & dispersants are still way too high. You’re eating toxic fish! BP spends millions telling us how safety is their #1 priority, while they spend $0 actually cleaning up their mess. Whole Foods claims to to hold their fish farms to a much higher standard, and I choose to believe them. My advice: know the exact source & environment of your seafood, or don’t eat it at all (go vegan)!

    http://www.wholefoodsmarket.com/mission-values/seafood-sustainability/aquaculture

    Reply
  5. Stella

    These look nice and light! How many fishcakes do you serve per person? I don’t think one would fill me up despite the bed of rocket! :) Great recipe though!

    Reply
  6. Deborah

    Just smile at him as he is obviously enjoying a mouthful and whisper, “You’re welcome.”

    Reply
    • Mary (to Deborah)

      Deborah
      January 27, 2014
      Just smile at him as he is obviously enjoying a mouthful and whisper, “You’re welcome.”

      This my dear is the perfect answer or response I should say…KUDOS

      Reply
  7. Kaelen

    We don’t have a Whole Foods in my area, but we do have the Grand Rapids Downtown Market (Google it, it’s amazing). The fresh fish there, I dare say, is the best in the area. It’s expensive, though ~$21.00/lb for the wild caught salmon. So I make a big salmon or fish meal about once every 6 weeks for my boyfriend and myself, this is going on my list for sure!

    Reply
    • Nancy Reed (to Kaelen)

      Your market sounds terrific, and the website makes me want to jump in the car to visit. I live about 28 miles from Grand Rapids . . . . . . . but unfortunately about 500 miles from you. There’s a Grand Rapids in Minnesota, too, about 200 miles north of the Twin Cities – and the closest decent markets are down there! Moved up north 10 years ago, not really realizing what we’d leave behind. But I printed the recipe, and I’ll hunt down some decent wild salmon! :)

      Reply
  8. Liesel

    I think I need to post our fish cakes (crab & salmon) next time we make them. The main differences are chives and or chervil, sometimes dill and shallots as the veggies in there. Also we use Panko to help bind it together, or make our own bread crumbs. We brown them in clarified butter then finish in the oven. We also often serve over arugula, with either a remoulade or simple lemon juice (sometimes with mushrooms and or pine nuts.)

    Reply
    • sylvie (to Liesel)

      the idea of a good homemade remoulade just convince me to make this for dinner!!

      Reply
      • Liesel (to sylvie)

        Only homemade remoulade!!! (mayo, capers, dijon … can put some of the dill, chives etc too.) Now I’m jealous and need to get a “fix” soon too.

  9. Mary

    I can get this particular Salmon. I do have a growing concern though, regarding the fish caught in the Pacific, because of the toxic spill in Japan. Reading more and more that the fish tested are considered radioactive ? Can you shed some light on this please ? I love all of your posts and recipe’s thanks Food Babe for all you do.

    Reply
  10. Kenny

    I like this recipe and I love the information I have obtained from your site since I was introduced to it. I will never go into Panera again and think I am eating something healthy. Regarding the interaction with your husband. It is hard for us sometimes to accept praise, or a complement. Many reasons, but we just think we are not quite good enough. You have an intense passion for food and healthy eating. To share that passion by cooking a meal for the man you chose to marry is a gift-to you and to him. He is expressing his gratitude to you for what you do and what you mean to him. How about next time simply say: “Thanks honey, I love you too.” Keep up the good work!

    Reply
  11. Nancy Reed

    The best comment I can suggest, when being complimented on a killer meal, is “Thank You!” and a smile. Works every time! :)

    Reply
  12. Daryl Sprout

    Another great recipe. Two thumbs up. I’m a bigger fan every day. Good background on your cooking, you’d never know from the quality of the work. Restaurant quality is not a bad thing to say, restaurant quality but healthier is even better. Only thing I’d change is Himalayan salt over straight sea salt, and maybe a little bit of organic spelt bread crumbs. Just toast the bread, let it cool, and process into crumbs. The best seafood patties are barely breaded enough to hold them together, which lets you keep more of the original shape of the seafood. I do this with my crab cakes too.

    Reply
  13. Donna

    Dear food Babe,
    I was told by the owner of the seafood market not to freeze salmon. Freezing does something to the fat so we only eat fresh when we can get it. Do you agree? Also what do you know about Loch Duart salmon? I really could not find anything negative about it plus I understand it was served at the royal wedding. I know you can’t trust everything you read! LOL I do value your opinion!
    Kindest regards,
    Donna
    PS I’ve been following Dr Mercola for many years.

    Reply
  14. Lisa

    Food Babe,

    I would just say “thank you” and accept the compliment from your husband.
    This recipe looks delicious; I will have to try it. Thanks for all you do; I have learned so much from you and your amazing health advice!

    Reply
  15. tyrone

    i been following you for long time and you give great tips. what kind of flour you recommend to use for salmon patties. and what kind of sugar you recommend to use. thank you

    Reply
  16. Faithe Evans

    This sounds very good – especially the avacado dressing for the salad. Will be trying it soon. Only Alaskan Wild Caught salmon for us. Hubby is from Alaska and I lived there for 4 years myself. We either go catch our own or have it flown into Bastrop, TX overnight for us. You really must try the White King Salmon!! Don’t know if Whole Foods will carry that. A great salmon patty recipe I absolutely love is found at: http://www.eatingwell.com and type in the search for EASY SALMON CAKES and it comes with a link to the CREAMY DILL SAUCE to serve with it. I think you will find this recipe exceptional, too.

    Reply
  17. Carol

    When my husband and I eat a meal that we prepare with fresh, usually organic, veggies, fruits, meats, wine, we proclaim that we made money on this meal because the same meal in a restaurant would h ave cost $X and we only spent $Y to make it happen.

    Reply
  18. Leah

    I added a bit of lemongrass and these were amazing!

    Reply
  19. Rob

    I have found WholeFoods in my area (NYC) to sell less quality food and more expensive than TraderJoes. I only shop at TraderJoes now, WholeFoods has become the new popular thing and they carry a lot of GMO Food, actually a lot more than TraderJoes does.

    I buy all my wild caught/sockeye salmon from TraderJoes.

    Reply

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