Salmon And Sweet Potato Cakes With Agrodolce Relish And Arugula Recipes

AGRODOLCE SALMON

Agrodolce Salmon image

Provided by Katie Lee Biegel

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Olive oil, for greasing
1/3 cup red wine vinegar
2 tablespoons light brown sugar
3 tablespoons honey
2 teaspoons paprika
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce skinless salmon filets, center cut
1 lemon, juiced
2 cups watercress
1/4 cup sliced natural almonds, toasted
1/4 cup fresh mint leaves
2 tablespoons dried currants

Steps:

Arrange the oven racks so that one is in the top third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and lightly oil.
Combine the red wine vinegar, brown sugar, 2 tablespoons of the honey and 1 1/2 teaspoons of the paprika in a medium saucepan and cook over medium-high heat until simmering, 3 to 4 minutes. Reduce the heat to medium-low and cook until reduced and syrupy, 8 to 10 minutes. Stir in the red pepper flakes. Set the sauce aside.
Combine the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Arrange the salmon in a single layer on the prepared baking sheet and season with the paprika mixture. Spoon the sauce over the salmon.
Bake the salmon until it is an opaque light pink and is partially cooked through, about 5 minutes. Remove the salmon from the oven and set the oven to high broil. Baste the salmon with the sauce pooled on the baking sheet. Return the salmon to the oven and broil until the tops start to brown and caramelize, 3 to 5 minutes depending on your broiler.
While the salmon is cooking, whisk together the lemon juice and remaining 1 tablespoon honey in a large bowl. Add the watercress, almonds, mint and currants to the dressing and toss to coat evenly. Serve the salmon warm with the watercress salad.

POTATO'N SALMON CAKES

Potato'n Salmon Cakes image

Quick easy recipe to make after a hard day's work. For the mashed potatoes use plain cooked potatoes mashed with no added ingredients. Just cook extra potatoes the night before and take out what you will need for this recipe. If you want a little spice add 1/2 tsp hot pepper flakes I like a bit of Tartar sauce and a green salad along side or a couple of steamed vegetables. Great summer dish. This recipe goes a long way from one small can of salmon. I would like to stress use leftover cooked potatoes not left over mashed potatoes that already have got a lot of extra ingredients in them!

Provided by Bergy

Categories Lunch/Snacks

Time 20m

Yield 6 cakes

Number Of Ingredients 9

Ingredients

1 (213 g) can salmon, skin & bones removed (I prefer sockeye but in this recipe pink is fine too)
1 1/2 cups left over mashed potatoes
1 egg, beaten
1/2 cup flour
salt & pepper
3 tablespoons parsley, chopped
4 tablespoons onions, minced
3/4 cup fresh breadcrumb (Panko are best)
vegetable oil cooking spray, for frypan (or if you wish use butter mixed with oil for really crisp cakes but watch the calories go up)

Steps:

Mix all the ingredients except the bread crumbs, stir well.
Form into 6 cakes.
Coat with crumbs.
Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

SALMON & SWEET POTATO CAKES WITH AGRODOLCE RELISH & ARUGULA

Salmon & Sweet Potato Cakes with Agrodolce Relish & Arugula image

Yield serves 4

Number Of Ingredients 21

Ingredients

1 large sweet potato, peeled and cut into small chunks
Salt
3 (6-ounce) salmon fillets, skin on
1 cup white wine
1 bay leaf
Black pepper
1 tablespoon Old Bay seafood seasoning, a palmful
1 1/2 cups saltine cracker crumbs
1 egg, lightly beaten
1 tablespoon fresh thyme leaves, finely chopped
1 tablespoon hot sauce
2 scallions, finely chopped
3 to 4 tablespoons finely chopped fresh dill
3 tablespoons EVOO (extra-virgin olive oil)
1 small red onion, thinly sliced
2 small celery stalks, finely chopped
2 garlic cloves, chopped
1 pint grape or cherry tomatoes, halved or quartered
2 tablespoons red wine vinegar
1 rounded teaspoon sugar
4 cups arugula or baby arugula leaves

Steps:

Place the potato in a small pot, cover with water, and bring to a boil. Salt the water and cook the potato until tender, 10 to 12 minutes. Drain, return to the pot, and mash.
Meanwhile, place the fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets. Do not cover, bring to a boil, and reduce the heat to a simmer and poach for 8 to 10 minutes, until the fish is opaque. Remove the skin and transfer the salmon to a bowl. Flake the fish and season with salt and pepper. Add the mashed sweet potatoes to the bowl along with the Old Bay seasoning, half 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 cakes. If it's too wet, add a few more cracker crumbs.
Heat two skillets side by side, one with 2 tablespoons of the EVOO over medium heat and the other with 1 tablespoon of EVOO over medium-high heat. Form four 4-inch patties and turn the salmon cakes in the remaining cracker crumbs, then add them to the first pan. Cook the fish cakes for 2 to 3 minutes on each side to light golden. Add the red onions, celery, and garlic to the second pan and cook for 3 to 4 minutes. Then add the tomatoes, season with salt and pepper, and cook for 2 minutes more. Stir the vinegar into the relish, then sprinkle the sugar over top and stir again.
Serve the fish cakes alongside the arugula with the agrodolce relish on top.

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