Salmon Cakes
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Salmon Cakes

Salmon Cakes

with Roasted Sweet Potatoes and Tomato Salad

Flaky salmon fillets, crunchy celery, fresh herbs and light panko breadcrumbs come together to create these delicious pan-seared fish cakes. A light mixed salad and roasted sweet potatoes finish off this refreshing meal!

Allergènes:
Blé
Oeuf
Moutarde
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes
Temps de cuisson15 minutes
DifficultéFacile

Ingrédients

quantité par portion

250 g

Filets de saumon, sans la peau

2 pièce(s)

Patate douce

½ tasse(s)

Chapelure panko

(Contient Blé)

1 pièce(s)

Échalote

1 pièce(s)

Citron

113 g

Petites tomates

56 g

Mélange printanier

2 cs

Mayonnaise

(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)

1 pièce(s)

Yogourt grec

(Contient Lait)

7 g

Ciboulette

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Informations nutritionnelles

Énergie (kcal)400 kcal
Graisses14 g
dont saturés2.5 g
Glucides61 g
dont sucres12 g
Fibres8 g
Protéines10 g
Cholestérol25 mg
Sel230 mg
Gras Trans0.1 g
Potassium950 mg
Calcium150 mg
Fer2.5 mg

Instructions

1

Wash and dry all produce.* On a baking sheet, toss the sweet potatoes with 2 tbsp oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.

2

Meanwhile, cut the tomatoes in half. Zest, then juice the lemon. Finely chop the chives. Grate the shallot. Roughly chop the celery into 1/4-inch pieces. Pat the salmon fillets dry with paper towels, then cut into 1/8-inch cubes. (TIP: The smaller the salmon pieces the better — this will help bind the salmon with the other ingredients.)

3

In a large bowl, combine the salmon, panko, 1 tbsp chives, lemon zest, mayo, shallot and celery. Season with 3/4 tsp salt and pepper. Stir to combine, then firmly press together and shape the salmon mixture into 8 equal patties, each about 1/2-inch thick.

4

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then patties. Cook until bottoms of patties are golden, 2-3 min. Flip each pattie, then add another 1 tbsp oil to the pan. Cook until bottom is golden and patties are cooked through, 2-3 min per side. (TIP: Cook to a minimum internal temp of 70°C/158°F, as size may vary.**)

5

Meanwhile, in a small bowl, combine the yogurt, remaining chives and 1 tbsp lemon juice. Season with salt and pepper. Set aside. In a medium bowl, whisk together 1 tbsp lemon juice, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper. Toss in the spring mix and tomatoes.

6

Divide the fish cakes between plates. Serve alongside the roasted sweet potatoes and tomato salad. Drizzle any remaining lemon juice over the cakes, if desired.