Salmon and Sweet Potato Cakes with Agrodolce Relish and Arugula

Name: Salmon and Sweet Potato Cakes with Agrodolce Relish and Arugula
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 80 grams arugula or baby arugula leaves; 1 bay leaf; 4 servings Freshly ground black pepper; 2 small ribs celery, finely chopped; 1 pints grape or cherry tomatoes, halved or quartered; 90 milliliters cracker crumbs (recommended: Saltines); 1 egg, lightly beaten; 3 Tbsps finely chopped fresh dill; 2 cloves garlic, chopped; 1 Tbsp hot sauce; 3 Tbsps extra-virgin olive oil; 1 small red onion, thinly sliced; 2 Tbsps red wine vinegar; 510 grams salmon fillet; 4 servings Salt; 2 scallions, finely chopped; 1 Tbsp seafood seasoning, a palmful (recommended: Old Bay); 1 teaspoon sugar; 1 large sweet potato, peeled and cut into small chunks; 1 Tbsp finely chopped thyme leaves; 240 milliliters white wine

Salmon and Sweet Potato Cakes with Agrodolce Relish and Arugula

If you want to add more dairy free and pescatarian recipes to your repertoire, Salmon and Sweet Potato Cakes with Agrodolce Relish and Arugula might be a recipe you should try. This recipe serves 4. One portion of this dish contains about 32g of protein, 25g of fat, and a total of 578 calories. It works well as a main course. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up baby arugula leaves, salmon fillet, hot sauce, and a few other things to make it today. Users who liked this recipe also liked Sweet Potato Salmon Cakes, 15-Minute Sweet Potato Salmon Cakes, and Pecan Crusted Sweet Potato-Salmon Cakes.

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.

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Potato

Water

Salt

Equipment you will use

Pot

Drain, then return the potatoes to the pot and mash.

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Potato

Equipment you will use

Pot

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.

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Salmon Fillets

Bay Leaves

Water

Wine

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Frying Pan

Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste.

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Salt And Pepper

Salmon

Fish

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Bowl

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.

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Seafood Seasoning

Cracker Crumbs

Sweet Potato

Hot Sauce

Green Onions

Thyme

Dill

Egg

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Bowl

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.

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Fish

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.

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Extra Virgin Olive Oil

Salmon

Fish

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Frying Pan

Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes.

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Red Onion

Celery

Garlic

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Frying Pan

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.

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Salt And Pepper

Tomato

Arugula

Vinegar

Sauce

Sugar

Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.

Ingredients you will need

Arugula

Relish

Fish

Equipment

Pot

Frying Pan

Bowl

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Fish on the menu? Try pairing with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Peter Michael Le Caprice Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 259 dollars per bottle.

Peter Michael Le Caprice Pinot Noir

Deep red ruby color and bright crimson tinge is the clear identifierfor Le Caprice. The vineyard shows its signature characteristics ofred forest fruit coupled with aromas of red cherry liqueur, currant,raspberry, strawberry, fresh leather and graphite. The 2010 vintageis refined and expressive with intense concentration in the mouth.The finish lingers both aromatically and subtly on the palate.