Salmon and Sweet Potato Cakes with Agrodolce Relish and Arugula

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1 large sweet potato, peeled and cut into small chunks

Salt

3 (6-ounce) pieces salmon fillet

1 cup white wine

1 bay leaf

Freshly ground black pepper

1 tablespoon seafood seasoning, a palmful (recommended: Old Bay)

1 1/2 cups cracker crumbs (recommended: Saltines)

1 egg, lightly beaten

1 tablespoon finely chopped thyme leaves

1 tablespoon hot sauce

2 scallions, finely chopped

3 to 4 tablespoons finely chopped fresh dill

3 tablespoons extra-virgin olive oil

1 small red onion, thinly sliced

2 small ribs celery, finely chopped

2 cloves garlic, 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