Turmeric Salmon OatCakes Recipe



  • 1 can salmon
  • 1 tbsp. dijon mustard
  • ½ cup old-fashioned oats
  • ½ tsp. grated lemon rind
  • 2 tbsp. fresh lemon juice
  • ¼ tsp. garlic powder
  • 1 tsp. ground black pepper
  • 1 tsp. turmeric
  • 1 large egg, lightly beaten
  • 2 cups arugula
  • 2 tbsp. Ithaca Lemon Beet Hummus


  1. Place oats in a food processor. Pulse until ground, about 10 seconds. Transfer to a bowl. Add egg, tuna, mustard, 2 tsp. lemon rind, salt, pepper, turmeric, and garlic powder. Mix to combine.
  2. Fill a 1/3 cup dry measuring cup with salmon mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat with remaining salmon mixture.
  3. Heat oil in a large skillet over medium. Add salmon cakes to pan; cook 3 minutes on each side, until bottoms are golden.
  4. Arrange arugula on a plate. Toss with 1 tbsp. lemon juice. Place tuna cakes over arugula. Add hummus and remaining 1 tbsp. lemon juice. Enjoy!

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