Corn, Tomato, Avocado & Arugula Salad with Salmon Patties

Enjoy some of summer’s major produce with the enhanced flavor of a two ingredient vinaigrette for a breezy meal. You can serve this salad with any grilled protein but this dish pairs well with these salmon patties. 

Serves 4 

Salmon Patty Ingredients:

  • 1 12-14 oz can of salmon
  • 2 slices whole wheat bread, hand torn
  • 1 cup fresh parsley, chopped 
  • 1 egg, slightly beaten 
  • 1 lemon, zested
  • 1 teaspoon salt 
  • ½ teaspoon black pepper 
  • 1 teaspoon garlic powder 
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil 

Salad Ingredients:

  • 2 ears of fresh corn on the cob
  • 1 tablespoon olive oil 
  • 1 lemon, juiced
  • 2 teaspoons salt 
  • 1 teaspoon black pepper 
  • 3 large tomatoes, quartered 
  • 1 avocado, diced 
  • 1 bag of arugula (about 5 ounces) 

Salmon Patty Directions: 

1. In a medium sized bowl, add the hand torn bread and drain the salmon directly over the bread. 

2. Add the chopped parsley, egg, salt, black pepper, garlic powder, and Dijon mustard to the bowl. 

3. Using a fork, combine all ingredients, making sure all the pieces of the salmon and bread are grounded together. The mixture should be dense. 

4. Using your hands, form the mixture into balls.  

5. Add the one tablespoon of olive oil to a large sauté pan and pan sear each patty for one minute per side. 

6. While the tuna patties are cooking, ready a paper-towel lined plate. 

7. When the patties are cooked to 160˚ F, remove from pan and set aside on paper-towel lined plate.

Salad Directions: 

1. In a large pot bring 2 quarts of water to boil. Add the cobs of corn and cook for four minutes. 

2. In a large bowl, combine the olive oil, lemon juice, salt, and pepper and whisk together. 

3. Add the tomatoes and avocado. Gently toss so that they are coated with the vinaigrette. 

4. Using tongs, remove the corn from the boiling water and allow them to cool for about five minutes. Use a sharp knife on a stable cutting board and cut the kernels off the corn. (You can freeze the corn husk to use for a vegetable stock.) 

5. Add the corn kernels and the arugula to the salad. Toss to combine.

6. Serve immediately with salmon patties.


© 2021 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)