Canned salmon is the ingredient hero that saves you time in this zesty, satisfying weeknight recipe.
Stocking up on canned salmon guarantees a speedy dinner with minimal effort.
Exhibit A: this scrumptious salmon cakes recipe.
Photo:Jennifer Causey
Lime juice-dressed arugula, and astir-together aioli, a garlic-spiked mayonnaise sauce, are the finishing touches.
Craving the heat but dont have any chile-garlic sauce on hand?
Try sriracha, harissa, sambal oelek, or a few dashes of hot sauce instead.
Conversely, if you don’t like spicy foods, just leave it out!
This recipe was developed by Marianne Williams.
Stir in 1 to 2 tablespoons water as needed to reach drizzling consistency.
Refrigerate until ready to use.
Flake salmon into chunks with a fork.
Fold gently to combine all ingredients.
Form salmon mixture into 8 patties.
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium.
Add 4 patties; cook until golden brown on both sides, 2 to 3 minutes per side.
Place patties on a plate and cover loosely with foil to keep warm.
Repeat with 1 1/2 tablespoons oil and remaining patties.
Place arugula in a large bowl.
Add remaining 1 tablespoon oil, 1/2 tablespoon lime juice, and 1/4 teaspoon salt; toss to coat.
Serve salad with salmon patties, lime wedges, and mayonnaise mixture for drizzling.
Preheat air fryer to 400F for 5 minutes.
Spray 4 patties with cooking spray; place in basket.
Cook until golden brown on both sides, 4 to 5 minutes per side.
Repeat with remaining patties.
2,000 calories a day is used for general nutrition advice.
