Salmon Cakes with Arugula and Cherry Tomatoes - Anar Allidina

Ingredients

• 2 cans sockeye salmon
• 1/2 cup panko breadcrumbs
• 1 tbsp mayonnaise
• 2 tsp dijon mustard
• 1 egg beaten
• 1 tsp zest of a lemon
• 1 tbsp chopped cilantro or parsley
• Juice of 1/2 a lemon
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1/2 tsp salt
• 1 clove garlic minced
• black pepper
• 4 cups arugula, washed and dried
• 1 cup cherry tomatoes cut in half
• a few shavings of fresh parmesan cheese