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RECIPE
13 INGREDIENTS10 STEPS20min

Salmon Fishcakes with Rocket Salad

5.0
2 Ratings
A simple and really tasty fishcake recipe. If you have kids and want to have them join you in the kitchen, this recipe is easy for them to help out with.
Salmon Fishcakes with Rocket Salad Recipe | SideChef
A simple and really tasty fishcake recipe. If you have kids and want to have them join you in the kitchen, this recipe is easy for them to help out with.
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Fulfilled by
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
20min
Total Time
$0.55
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1 1/4 cups
Whole Milk
9 oz
Skinless Salmon Fillets
2 cups
Potatoes , chopped
1
Lemon , zested, sliced
to taste
Fresh Thyme Leaves
to taste
Salt and Pepper
1 dash
Canola Oil
to taste
Radishes , thinly sliced
1 bunch
2 Tbsp
Extra-Virgin Olive Oil
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Nutrition Per Serving

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CALORIES
172
FAT
7.8 g
PROTEIN
9.2 g
CARBS
17.0 g

Cooking Instructions

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Step 1
Bring Whole Milk (1 1/4 cups) and Bay Leaves (2) to a simmer, add Skinless Salmon Fillets (9 oz) and poach it for about 10 minutes or until tender.
Step 2
In a separate pot, boil the Potatoes (2 cups) until soft. Drain them once cooled and season with Salt and Pepper (to taste) .
Step 3
Zest Lemon (1) . After, slice the zested lemon into wedges and set aside for serving.
Step 4
Add the Fresh Thyme Leaves (to taste) , Dried Oregano (1 tsp) , and lemon zest to the potatoes. Mash the mixture well.
Step 5
Add the salmon to the mixture.
Step 6
Incorporate all the ingredients until blended.
Step 7
Using your hands divide the mixture into 8 large or 12 small balls and pat and shape each ball into a fishcake, roughly 2 centimeters thick. Coat them in All-Purpose Flour (1/4 cup) .
Step 8
Fry the fishcakes in Canola Oil (1 dash) for about 3-4 minutes on each side.
Step 9
Once the fishcakes are done, take them out onto a paper towel to absorb any excess oil.
Step 10
Serve them right up with a side of Arugula (1 bunch) and Radishes (to taste) dressed with a squeeze of lemon, Salt and Pepper (to taste) , and Extra-Virgin Olive Oil (2 Tbsp) . Decorate with a lemon wedge to squeeze over the fish.
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Nutrition Per Serving
Calories
172
% Daily Value*
Fat
7.8 g
10%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
21.2 mg
7%
Carbohydrates
17.0 g
6%
Fiber
1.6 g
6%
Sugars
5.2 g
--
Protein
9.2 g
18%
Sodium
87.8 mg
4%
Vitamin D
--
--
Calcium
59.2 mg
5%
Iron
0.9 mg
5%
Potassium
98.8 mg
2%
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