There’s something about fish being fishy that really puts me off. Yet, I consider my self a fish lover. I will often order it when we go out, I love ceviche & sushi- but at home I’m weird about it. So I don’t often make it. I scored some wild caught salmon at a good price… what to do with it?
I hate making meals that leave me feeling meh… then inspiration hit!
Salmon cakes over salad… sweet potato & salmon cakes… and I’ll make a chive aioli… with poppy seeds. Bam.
These came out so tasty, healthy, with such a great consistency and no fishy flavor.
Perfect for meal prep, take to work lunches & hot summer nights.
Yields 4 salmon cakes
20 minPrep Time
35 minCook Time
55 minTotal Time
- 3 salmon fillets (aprx 1lb)
- 2 medium garnet sweet potatoes
- 2 tbsp minced garlic
- 1 -2 tsp paprika
- 1/2-1 tsp cumin
- 2 tbsp fat (ghee, bacon fat, coconut oil- I used bacon fat)
- I used my handy dandy meat grinder for the salmon.
- Now if you don't have a meat grinder I would suggest mincing the meat with a sharp knife.
- Don't process it, you'll have fish mush.
- Season and set aside.
- Pre-heat oven to 350F.
- Grate the sweet potatoes & saute with garlic & bacon fat, keep it moving so it doesn't caramelize, you just need it tender.
- Once done spread out on sheet pan to cool to room temperature.
- When your sweet potato is cooled, mix it with salmon.
- Spray or lightly coat sheet pan with fat.
- Use 4oz scoop to make 4 patties.
- Arrange 4 oz salmon mix scoops on sheet pan then lightly flatten with hand or spatula.
- Bake for 35-40 minutes.
I served them over a salad of baby lettuce with caramelized onions & radishes (sliced and cooked on medium low with Kerry Gold in Lodge seasoned skillet), avocado & red seedless grapes and a chive poppy seed aioli (fancy AF).
1/2 cup chopped chives
2 tbsp apple cider vinegar
1 tsp lemon rind
1 pitted soaked date
1 head of garlic
2 egg yolks
1/2 cup olive oil
3 tbsp poppy seeds
In food processor mix chives, acv, lemon, date, garlic & pepper until smooth. Add in yolks then drizzle oil in slowly until mix emulsifies.
Taste, adjust salt & pepper to taste. Pulsing, add in poppy seeds.
You’ll have plenty left over! Store in air tight container up to a week.