There are so many reasons for you to make fish a regular component of your diet. They’re a mineral-rich source of quality protein and a source of heart-supporting essential omega-3 fatty acids. These omega-3 fats improve blood vessel function, help reduce blood pressure and promote anti-inflammatory processes in the body. Their being “essential” means that it’s essential for you to get these fats from food, because your body cannot product them on its own.
So tell me, are you hitting the 2x weekly requirement? If you’re like most who struggle with this, it is either because you simply don’t like fish or because preparing fish at home in a way that will be easy, delicious and a hit with everyone at the table, is difficult.
Enter today’s recipe, for sweet potato salmon cakes.
This one is possibly one of my favourites. In fact, I pulled this recipe from the meal guide in my upcoming 12 week program, The Love Your Lifestyle Plan because I just had to share it with you.
I’ve made these salmon cakes during my weekly meal prep for a quick supper, I’ve made this recipe for guests as an appetizer and I’ve also made this recipe for students during a cooking demonstration (not to mention for the film crew who filmed today’s video) and let me tell you…
This recipe is always a HIT.
As you know, this recipe will be featured in Sunday’s Meal Prep Challenge (which you can sign-up to here). I will have you prepping the individual components ahead of time (salmon, sweet potato) so that you can easily throw this recipe together when you come home next week.
Don’t forget to report back with your prep pics #MotiveMealPrep #MealPrepChallenge
Salmon Sweet Potato Cakes
Makes 5 servings
For the salmon cakes
- 1 large sweet potato (3/4 pound)
- 13 ounces cooked wild salmon *(or use 1 pound fresh)
- 1 teaspoon mustard powder
- 2 tablespoons chopped chives
- 3 tablespoons chopped fresh dill
- 1 egg, lightly beaten
- 1 teaspoon kosher salt
- 4 tablespoons of all-purpose flour
- 2 tablespoons avocado oil
For the yogurt sauce
- 1/2 cup plain 2% fat Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1 tablespoon chopped fresh dill
- If cooking fish from fresh: Preheat the oven to 425°F. Place the salmon on a rimmed baking sheet lined with parchment paper. Season with salt and freshly cracked pepper. Cook for 12-15 minutes or until opaque and the salmon flesh easily flakes off with a fork. Let cool.
- Peel the sweet potato, chop into equal-sized pieces and steam until very tender, about 10 minutes. Place in a medium sized bowl and let cool.
- With the back of a fork, mash the sweet potato. Add the cooled salmon, flaking the flesh into the potato until combined.
- Add the mustard powder, chives, dill, egg and salt. Mix well.
- Place a few tablespoons of flour in a bowl and prepare a clean plate or tray. Divide the salmon-potato mixture in 10.
- With your hands, form 3/4-inch thick cakes. Drop each cake into the flour bowl, dusting both sides with flour and tapping off any excess. Lay the cakes flat on a tray. Makes about 10 small cakes. Refrigerate 10-15 minutes. (** If freezing salmon cakes: place your tray in the freezer until the cakes are frozen. Then, wrap each cake in plastic wrap and store in a container in the freezer for up to 2 months. Simply defrost and resume cooking process from this point.)
- . Prepare a plate layered with paper towels. In a large skillet, heat 2 tablespoons of oil on medium-high heat. Once hot, lay the cakes in the pan in batches, cooking for about 3 minutes on each side, until golden brown and transfer to paper-lined plate.
- For the dressing, whisk together the ingredients in a small bowl. Serve a dollop with the salmon cakes and enjoy.
- Alternate freezing method: These cakes also freeze well after they’ve been cooked, although you will lose the crispness. Simply defrost and reheat in a hot skillet or oven and serve.