Salmon and Sweet Potato Cakes with Agrodolce Relish and Arugula
Need a dairy free and pescatarian main course? Salmon and Sweet Potato Cakes with Agrodolce Relish and Arugula could be a great recipe to try. This recipe serves 4. One portion of this dish contains around 36g of protein, 41g of fat, and a total of 859 calories. From preparation to the plate, this recipe takes about 35 minutes. Head to the store and pick up cherry tomatoes, salt, pepper, and a few other things to make it today.
Instructions
Watch how to make this recipe.
Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes.
Drain, then return the potatoes to the pot and mash.
Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes.
Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste.
Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill.
Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side.
Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes.
Add the tomatoes, season with salt and pepper, to taste, and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes. And arugula.
Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
7Cellars Elway's Reserve Chardonnay
The 2018 Elway’s Reserve Carneros Chardonnay is well-balanced, exhibiting crisp tropical fruit, apple and pear flavors with light floral elements. Hints of vanilla complement a smooth, lingering oak finish.Pair this crisp wine with light fare such as sliced fruit & cheeses, lemon pasta salad, roasted chicken with herbs, or vanilla pudding.