Salmon Sweet Potato Cakes With Agrodolce Relish Arugula Recipes

SALMON AND SWEET POTATO CAKES WITH AGRODOLCE RELISH AND ARUGULA

Steps:

• 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.

SALMON & SWEET POTATO CAKES WITH AGRODOLCE RELISH & ARUGULA

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.