For the cakes:
1 pound of wild salmon frozen (thawed) or fresh, skin removed and chopped
1 handful of cilantro
1 handful of parsley
1 egg
1 tbsp of dijon mustard
¼ tsp garlic powder
¼ tsp paprika
¼ tsp sea salt
2 tbsp chopped red or white onion
black pepper to taste
juice of ½ lime
For the salad:
6-8 cups arugula
1 avocado
juice of ½ lime
1 cup cherry tomatoes
sea salt and pepper to taste