Savoury Salmon Cakes
with Tomato Salad
Flaky salmon fillets, crunchy celery, fresh herbs and light panko breadcrumbs come together to create these delicious pan-seared fish cakes. A mixed salad and roasted sweet potatoes finish off this refreshing meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
(Contains Egg, Mustard)
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potatoes into 1-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
While sweet potatoes roast, halve tomatoes. Zest, then juice half the lemon (juice whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then grate shallot. Finely chop chives. Finely chop celery. Pat salmon dry with paper towels, then place on a cutting board, skin-side down. Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin. Cut salmon into 1/8-inch cubes. (TIP: Cut celery and salmon pieces as small as possible. Smaller pieces help prevent the cakes from breaking apart when cooked.)
Add salmon, panko, lemon zest, mayo, shallots, celery and half the chives to a large bowl. Season with 1/2 tsp salt (dbl for 4 ppl) and pepper, then stir to combine. Using your hands, firmly press together and shape salmon mixture into 4 equal-sized, 1/2-inch-thick patties (8 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. Cook, flipping once, until patties are cooked through, 2-3 min per side.** ( NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.)
While salmon cakes fry, add yogurt, remaining chives and 1/2 tbsp lemon juice (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Add 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.
Divide salmon cakes, sweet potatoes and salad between plates. Dollop yogurt dipper over salmon cakes. Squeeze over a lemon wedge, if desired.