you could also make these salmon cakes with canned salmon to make them pantry- and budget-friendly.
Add 1 tablespoon lemon juice and 1 teaspoon mustard.
Process, scraping down the sides as necessary, until smooth.
Transfer the salmon mixture to a medium bowl.
Add breadcrumbs and stir until combined.
Form the salmon into 4 patties, about 4 inches wide each, and place on a plate.
Freeze for 5 minutes.
Set aside 1/4 cup of the dressing for drizzling.
Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
Transfer to a clean plate and sprinkle with the remaining 1/4 teaspoon salt.
Add arugula and radishes to the dressing in the large bowl.
Serve the salmon cakes on top of the salad, drizzled with the reserved 1/4 cup dressing.
While similar to sour cream, it is richer and less tangy.
Use leftovers to make creamy sauces or to top fresh fruit.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
