Salmon Cakes with Arugula, Tomatoes, Pistachios and Honey Mustard Vinaigrette

Everyone who knows me knows I love to cook. My kitchen is my favorite room in the house. I spend countless hours in it. I love trying new recipes and experimenting with things I've never used before. I rarely follow recipes completely and am always improvising and putting a spin on them with what I have on hand. Last year I subscribed to a organic, local CSA and started receiving things I didn't know how to pronounce, had never eaten, and certainly never cooked with. It was exciting to get my share every other week and plan out my meals according to what was in my basket. It took a little time to find recipes that even my husband would eat. But, that was part of the fun for me. Admittedly, it wasn't always a hit in the Thompson household. I try to fill the weeks meal plan out with at least one new recipe or vegetable. But I have many recipes that are my go to meals that are simple, fast and healthy and are always a hit. This is one of those meals.

This dinner takes me about 30 minutes from start to finish. It can be served hot or cold, so can easily be made in advance and plated up later. Which I love since the hour I usually start preparing a meal coincides with Rosalie's "witching hour" and I simply can. NOT. cook with a crying baby on my hip. (Who, by the way, happens to love these salmon cakes, too!) 

I always try to include a fish dish at least once or twice a week when I'm planning our meals. But fish is just one of those things that I refuse to buy and freeze or buy pre-frozen. It never tastes right after freezing. I make sure at the market that I purchase wild caught never frozen fish and cook it within a day. That's all great and all, but sometimes I don't have time to grocery shop. For that reason, I started buying canned wild caught Alaskan pink salmon. Its one of the very few canned items in my shopping cart. I purchase mine in a six pack at Costco, so I always have it on hand and can make this recipe in a flash. 

Here's the recipe:

Ingredients for cakes:

2  (6oz) cans of wild Alaskan pink salmon

1/4 cup finely diced onion

2 teaspoons old bay seasoning (I make my own with this recipe)

1 egg

1/2 cup Panko bread crumbs

2 Tbsp mayonaise

1-2 Tbsp olive oil for pan

For salad:

Arugula or Baby Spinach

Grape Tomatoes

Salted Pistachios ( I use POM Wonderful shelled)

For the dressing: 

(Rachel Rays Honey Mustard Vinaigrette)

1 Tbsp Dijon Mustard

2 tsp honey

1/4 c. red wine vinegar

2/3 cup good olive oil

salt and pepper

Method:

In a medium bowl, I lightly beat the egg, then add the onion, mayo, Old Bay seasoning, and bread crumbs. Open and drain the canned salmon and add to the bowl. Gently mix all ingredients until combined then form 6 patties at a little less than an inch thick.

Heat a skillet with 1-2 TBSP of Olive oil on medium heat. Once the skillet is hot, place patties in and cook 3 minutes or until golden brown. Gently flip and cook for 4-5 minutes until browned. Remove to dish and lightly salt to taste while still hot.

While the patties are in the pan, I cut the tomatoes in half and remove the stems from my arugula (I don't care for them, but you can skip this if you want). Then wash and dry. My oldest daughter loves the salad spinner, so this is where I get her involved.

My sous chef

For the vinaigrette, I place all the ingredients in a glass jar and shake the hell out if it.

Then plate up your greens, sprinkle on the tomatoes and pistachios and place 2-3 patties on top. Drizzle with vinaigrette and your ready to dine.  IT'S THAT EASY!

Rosalie loved it, too!