Salmon Fishcakes
Serves 830 mins prep15 mins cook
Delicious salmon fishcakes paired with a refreshing fennel citrus salad, accompanied by burnt lemon yogurt and microgreens. A healthy meal that's perfect for any occasion.
0 servings
What you need
Instructions
1: Prepare the Fishcake Mix: In a food processor, pulse raw salmon, sun-dried tomatoes, garlic, lemon zest, parsley, parmesan, egg, paprika (if using), bread crumbs, salt, and pepper until finely chopped but not over puréed. 2: Shape & Chill: Form into 6–8 patties, about 1/2 to 3/4 inch thick. Chill in the fridge for 20–30 minutes to firm up. 3: Char the Lemon: Heat a pan over medium. 4: Fry the Fishcakes: Add olive oil. Fry the patties for 4–5 minutes per side until golden, crisp, and cooked through. Add in the lemon to char. 5: Make the Salad: Toss fennel, arugula, and tomatoes with olive oil, honey, lemon juice, salt, and pepper. 6: Plate & Finish: Spread Greek yogurt onto each plate. Drizzle with olive oil. Squeeze lemon. Top with fishcakes and add salad on the side. Garnish with microgreens and optionally finish with fennel fronds or flaky salt.View original recipe