Wild Alaskan Pink Salmon Patties with Spicy Arugula Salad

Wild Alaskan Pink Salmon Patties with Spicy Arugula Salad

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Just because I don’t have kids at home anymore, doesn’t mean that I don’t need to watch my food budget. We try to be mindful of the foods we put on the table. We buy veggies and fruits locally, eat whole wheat bread, limit red meat to once a week, and eat seafood as often as we can. Salmon is on the table once a week. We don’t want to miss out on all those great omega 3 fatty acids that contribute to a healthy heart. After all, now that the kids have left home it’s time to play, so staying healthy is a big incentive.

Ingredients

  • 14 ounces canned Wild Alaskan Pink Salmon , drained and mashed
  • ½ cup carrots, shredded
  • 1 clove garlic, minced
  • ¼ cup onion, minced
  • ¼ cup parsley, minced
  • ½ tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 large egg
  • ½ cup panko bread crumbs
  • 6 cups arugula
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1 pinch pepper
Read the whole recipe on Mother RImmy's Cooking Light Done Right