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RECIPE
14 INGREDIENTS 10 STEPS 20min

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.
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
20min
Total Time
$0.53
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1 1/4 cups
Whole Milk
9 oz
Skinless Salmon Fillets
10.5 oz
Potatoes , chopped
1
Lemon , zested, sliced
to taste
Fresh Thyme Leaves
to taste
1 dash
Canola Oil
to taste
Radishes , thinly sliced
1 bunch
2 Tbsp
Extra-Virgin Olive Oil
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
173
FAT
7.8 g
PROTEIN
9.3 g
CARBS
17.2 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 (10.5 oz) until soft. Drain them once cooled and season with Salt (to taste) and Ground Black 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 (to taste) , Ground Black Pepper (to taste) , and Extra-Virgin Olive Oil (2 Tbsp) . Decorate with a lemon wedge to squeeze over the fish.

Rate & Review

5.0
2 Ratings
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Nutrition Per Serving
Calories
173
% Daily Value*
Fat
7.8 g
10%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
21.2 mg
7%
Carbohydrates
17.2 g
6%
Fiber
1.6 g
6%
Sugars
5.2 g
--
Protein
9.3 g
19%
Sodium
87.8 mg
4%
Vitamin D
--
--
Calcium
59.2 mg
5%
Iron
0.9 mg
5%
Potassium
99.1 mg
2%
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