Ingredients
Scale
FOR THE SWEET POTATO SALMON CAKES:
- 12 ounces wild-caught salmon (about 2 fillets, cooked*)
- 1 small sweet potato (cooked and peeled (about 1/2 cup)**)
- 1 tablespoon seafood seasoning (I used Old Bay Seasoning.)
- 3–4 tablespoons chopped fresh dill or 3 teaspoons dried dill weed or more to taste
- 2 eggs (lightly beaten)
- 1/3 cup finely sliced green onions
FOR THE CREAMY DILL SRIRACHA SAUCE:
- Click the link above for the recipe.
FOR THE BALSAMIC MAPLE BRUSSELS SPROUTS:
- 1.5 tablespoons extra virgin olive oil (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
Instructions
FOR THE SWEET POTATO SALMON CAKES:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Combine all ingredients in a medium mixing bowl.
- Using 1/3 cup measuring cup, scoop batter and shape into 7 cakes. It is easier to work with batter if your hands are slightly damp.
- Sauté cakes 3-5 minutes on each side. I had to do this in two batches and added another tablespoon of olive oil to the skillet for my 2nd batch.
- Once lightly browned on both sides, remove from skillet and transfer to paper towel lined plate.
FOR THE CREAMY DILL SRIRACHA SAUCE:
- Click the link above for the recipe.
FOR THE BALSAMIC MAPLE BRUSSELS SPROUTS:
- Preheat oven to 425ºF. Line baking sheet with foil and spray with nonstick cooking spray or line baking sheet with parchment paper or silicone mat.
- Toss Brussels in 1 tablespoon of olive oil, salt and pepper. Spread evenly on baking sheet and bake for 20 mins.
- Remove from oven and toss in 1/2 tablespoon olive oil, balsamic vinegar and maple syrup. Serve immediately.
Notes
*Alternatively, use 2 (5 ounce) cans salmon or tuna. The salmon is to be cooked before making patties. I pan-seared my salmon according to the method, detailed in this recipe. It makes for such wonderful salmon. I did not use the seasoning recipe in the recipe, but only seasoned with garlic powder, salt and pepper.
**Roast sweet potato at 400ºF. for about 45-60 mins and until soft.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main