Ingredients
- 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
Directions
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.
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By KoaliAnderson
Honolulu, HI
on November 07, 2012
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Outstanding. I couldn't imagine the salmon-sweet potato combination, but discovered that the sweet potato provides high-nutrition "filler" and texture, but the flavor is in the background - the salmon is the "star". Loved the agrodolce "relish" also. On Leftovers night, I couldn't resist adding a dollop of homemade artichoke pesto on top - my excuse was that the Salmon Cakes might have dried out a bit with re-heating - that addition made them even more wonderful.
By debrafillingim
Grant Fl
on July 09, 2012
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I LOVED this recipe. I told my husband to "trust me" when I served it as he really does not like Salmon. He liked them a a lot and said he would eat them again (he knows salmon is good for him as well as sweet potatoes. A couple notes: I used Pank as I had it on hand and I think I missed out on the bit of salt cracker crums woud have provided or I just didn't salt enough. I will make at least 6 patties next time. Four was too big a patty for us. My husband requested my crab cake sauce with it and it was good. Just take Kraft Creamy Horseradish sauce (found in mayo isle and mix with a tiny bit of ketchup.
Another surprising thing was how delicious the poached salmon was before I mixed anything with it. I had to control myself from eating it. This made me buy a bag of salmon filets and I am poaching one for my lunch right now!
By sceneshopgirl
on June 29, 2012
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Seeing this recipe, I just had to try it. I have never cooked salmon, I haven't cooked much of anything really. I went to the grocery store but forgot my list - oops. I tried to visualize Rachel cooking and I bought salmon, sweet potato, red onions, scallions, cherry tomatoes and oyster crackers. The lettuces threw me. Much to my dismay when I took out the salmon the next day I realized I had forgotten a number of things and the lettuce was arugula, not endive. I didn't want to go back to the store, the salmon needed to be cooked and the wine was just about gone so I tried it anyway. I don't know what bay leaves do so that was easy to eliminate. I suspected the dill was important so I used parsley. I didn't have a food processor so I ground up the oyster crackers in my coffee grinder - slow, but effective. I made the cakes and they tasted like I really know how to cook! I was so excited I didn't even make the relish. My point? this is one fool-proof recipe!
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