Week 6 Meal Prep Challenge

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

Method

1. 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.
2. 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.
3. With the back of a fork, mash the sweet potato. Add the cooled salmon, flaking the flesh into the potato until combined.
4. Add the mustard powder, chives, dill, egg and salt. Mix well.
5. Place a few tablespoons of flour in a bowl and prepare a clean plate or tray. Divide the salmon-potato mixture in 10.
6. 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.)
7. . 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.
8.  For the dressing, whisk together the ingredients in a small bowl. Serve a dollop with the salmon cakes and enjoy.
9. 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.