Wild Salmon Sweet Potato Cakes Recipe

Wild Salmon Sweet Potato Cakes

Photo by Alan Weiner

By Shalane Flanagan and Elyse Kopecky, authors of the Run Fast. Eat Slow. Cookbook

Instead of using fillers like breadcrumbs or stale crackers, these savory salmon cakes are packed with sweet potatoes — a nutrient-dense and delicious root vegetable. They also make for a balanced, all-in-one meal, combining a powerhouse of complete proteins, complex carbohydrates and healthy fats. Frying the cakes in a generous amount of coconut oil guarantees an enticing exterior and a melt-in-your-mouth center. Don’t fear the fat. Coconut oil is anti-inflammatory and highly digestible — fuel that your body will use now rather than store for later.

RELATED: Inside Shalane Flanagan and Elyse Kopecky’s Run Fast. Eat Slow.

Wild Salmon Sweet Potato Cakes Recipe

Serves 4

Ingredients

1/4 cup plus 2 tablespoons virgin coconut oil
1 medium yellow onion, finely diced
3/4 teaspoon fine sea salt
2 or 3 cloves garlic, minced
1 cup orange-fleshed sweet potato (yam) puree
8 ounces wild salmon, skin and pin bones removed, flesh finely chopped (ask your butcher to do this)
2 eggs, beaten
1/2 cup almond flour
1/2 cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 lemon, cut into wedges (optional)
Avocado Cream, optional

Preparation

  1. In a 12-inch cast-iron skillet or heavy-bottom pan, heat 2 tablespoons of the oil over medium-high heat. Add the onion and 1⁄4 teaspoon of the salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
  2. In a bowl with the sweet potato puree, combine the onion mixture, salmon, eggs, almond flour, parsley, lemon juice, mustard, cumin, pepper, and the remaining 1/2 teaspoon salt.
  3. Preheat the oven to 250°F. Line a baking sheet with a double layer of paper towels.
  4. Wipe out the pan you cooked the onions in, then add the 1/4 cup oil and warm over medium heat. When the oil begins to shimmer but is not smoking, scoop 1/4 cup of the salmon batter and gently tap upside down on the side of the pan to slide the batter into the oil. Use a spatula to press down slightly so the cakes are about 1 inch thick. Cook until nicely browned on the bottom, about 3 minutes (if they’re browning too quickly, turn the heat down). Carefully flip each cake over and cook until the bottoms are deeply golden and cooked through, about 2 to 3 minutes.
  5. Transfer the salmon cakes to the baking sheet. Keep warm in the oven while you fry the remaining cakes. If needed, carefully wipe the skillet clean and add more oil.
  6. To serve, arrange the salmon cakes on individual plates. ­Garnish with the lemon wedges and top with a scoop of ­Avocado Cream (if using).

Note: The cakes can be made ahead and arranged in an airtight ­container between sheets of parchment paper. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before reheating at 250°F until heated through, about 20 ­minutes.

The Skinny

This recipe is from Run Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky. Copyright © 2016 by Shalane Flanagan and Elyse Kopecky. Reprinted by permission of Rodale Wellness.

Comments