180. Salmon Cake Rotini & Arugula!
No fuss salmon crab cake beautifully seasoned and seared atop a fresh rotini and arugula pasta salad.
Ingredients
- Rotini Pasta Noodles
- Cherry Tomatoes Sliced In Half
- Fresh Arugula
- Old Bay Seafood Seasoning
- Butter
- Pompeian Robust Extra Virgin Olive Oil
- Organic Raw Apple Cider Vinegar
- Sea Salt
- McCormick Grounded Black Peppercorns
- Hellmann's Real Mayonnaise
- McCormick Italian Herb Panko Bread Crumbs
- One Egg
- Lea & Perrins Original Worcestershire Sauce
- McCormick Granulated Garlic
- Canned Salmon
- Cook your rotini pasta noodles according to packaged instructions. Drain and set aside. Drain your canned tuna. Place your drained tuned in a bowl, add bread crumbs, mayonnaise, old bay seasoning, worcestershire sauce, garlic powder, and one cracked egg.
- Mix well and form into a patty. Heat a pan on medium high heat and add some oil and butter. Sear your patty on both sides for about 5 minutes, occasionally flipping. Take out and set aside.
- Put your noodles, sliced cherry tomatoes, and some arugula in a large bowl, drizzle with some olive oil and apple cider vinegar. Season with sea salt and fresh ground pepper, toss to mix. Top with your salmon cake and enjoy!
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