St. Supéry Salmon Cakes with Arugula, Balsamic, and Meyer Lemon Crème Fraiche

Ingredients

1 ½ lbs Wild Salmon, bones and skin removed and small-diced

4 slices fresh Bread, ground into large crumbs, divided in half

2 Tbl Whole Milk

2 tsp Meyer Lemon zest, divided

1 Tbl Chives, minced

3 Tbl Butter, cut into small dice

Salt and Black Pepper

2 C Baby Arugula

¼ C + 1 Tbl Extra Virgin Olive Oil

1 tsp Balsamic Vinegar

½ C Crème Fraiche

1 Tbl Meyer Lemon juice

Fresh cracked Black Pepper

Directions

Drizzle the milk over half of the breadcrumbs in a large bowl. Sprinkle 1 teaspoon of the zest and all the chives over top and let sit 5 minutes.
Season the diced salmon and add to the bowl, along with the butter pieces, and gently fold all together.
Refrigerate for at least 30 minutes and up to overnight to firm up. Shape into desired-sized cakes and roll in remaining breadcrumbs. Keep in fridge until ready to cook.
Heat ¼ cup olive oil in a nonstick skillet over medium-high heat. Add salmon cakes and cook, turning once, until lightly browned, crisp, and cooked through, about 5-8 minutes total, depending on the size. Place on a paper-towel lined plate until ready to serve.
Toss arugula with 1 tablespoon of olive oil, the balsamic vinegar, and a good pinch of salt and pepper.
Whisk crème fraiche, lemon juice and remaining 1 teaspoon lemon zest in a small bowl.
Top salmon cakes with dressed arugula, drizzle with lemon crème fraiche, and crack fresh pepper over top.