ACTIVE TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4
✓ Quick Cooking ✓ One Pot ✓ Dairy-Free
1/2 cup mayonnaise, divided
3 Tbsp. finely chopped fresh cilantro, divided
2 1/2 Tbsp. fresh lime juice (from 2 limes), divided, plus wedges for serving
1 clove garlic, grated (about 1/2 tsp.)
4 6-oz. cans cooked salmon, drained
1/3 cup dry bread crumbs
11/2 Tbsp. chili-garlic sauce (such as Huy Fong)
1 large egg
1 tsp. kosher salt, divided
4 Tbsp. extra-virgin olive oil, divided
4 oz. arugula (about 4 cups packed)
STIR together 1/4 cup mayonnaise, 1 tablespoon cilantro, 1 tablespoon lime juice, and garlic in a small bowl. Stir in 1 to 2 tablespoons water as needed to reach drizzling consistency. Refrigerate until ready to use.
COMBINE salmon, bread crumbs, chili-garlic sauce, egg, 3/4 teaspoon salt, 1 tablespoon lime juice, remaining 1/4 cup mayonnaise, and remaining 2 tablespoons cilantro in a large bowl. Flake salmon into chunks with a fork. Fold gently to combine all ingredients.
FORM salmon mixture into 8 patties. Heat 11/2 tablespoons oil in a large non-stick 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 11/2 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.
AIR-FRY IT! Preheat air fryer to 400°F 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.
PER SERVING: 549 Calories, 40g Fat (6g Saturated), 118mg Cholesterol, 1g Fiber, 40g Protein, 9g Carbs, 1,208mg Sodium, 1g Added Sugar