This mouth-watering salmon cake recipe was made by Chef Perry Bentley as a signature recipe for the canned Okanagan Select Sockeye salmon. It was served at Feast of Fields to 800 guests, and the guests thought this salmon cake tasted gourmet restaurant quality. Chef Perry thought the aroma and taste of the Okanagan wild Sockeye salmon is outstanding, and he is proud that the salmon is on the Worlds Healthiest Foods list.
The cake mix can be made a day ahead, but the gremolata should be made fresh. If you do make the salmon mixes ahead, do not form the cakes, do that to order.
Used with permission from Chef Perry. 
Perry Bentley C.C.C.
Culinary & Bakery Arts Instructor.
Food Wine and Tourism Department
Okanagan College, Kelowna. BC.
V1Y 4X8
OCA Presidents Award
Spirit of Kelowna Award
Senior judge, Gold Medal Plates
250 762 5445 x 4581
pbentley@okanagan.bc.ca
Ingredients
Lemon arugula Salmon Cake
- 1 can of Salmon
- 1 egg
- 1/4 cup chopped Sweet onion
- 2 cups chopped arugula
- 1 tablespoon fine oatmeal (plus 1/2 cup for dusting)
- 1 lemon, juice and Zest
- salt and pepper to taste.
- butter for sauté.
Gremolata
- 1/4 cup each Italian parsley and arugula, roughly chopped
- 1 large garlic clove minced
- 1 lemon, juice and Zest
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
Lemon arugula Salmon Cake
- Sweat the onion in a little butter, add the arugula and Cover to wilt, Cool.
- drain the salmon and remove the skin and bones for your cat
- add the salmon, egg, onion, arigula, lemon juice and zestaltogether and mix well.
- add the oatmeal, mix again and season to taste.
- divide the mix into four balls, shape the balls into cakes and dip them into the oat flour.
- sauté over med heat until golden brown on both sides.
Gremolata
- mix everything together, enjoy!