Use code SIDECHEF for $10 off your first shoppable recipe order.
RECIPE
13 INGREDIENTS10 STEPS20MIN

Salmon Fishcakes with Rocket Salad

5.0
2 Ratings

Love This Recipe?

248 Saved

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.
GO TO BLOG

Shop Now

Pick Up From
Find nearby stores
Estimated Total: Est. Total:
Fulfilled by
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Est. Total:
Fulfilled by
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.
20MIN
Total Time

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.
GO TO BLOG

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

Shop Now

Pick Up From
Find nearby stores
Estimated Total: Est. Total:
Fulfilled by
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Est. Total:
Fulfilled by

Nutrition Per Serving

VIEW ALL
CALORIES
172
FAT
7.8 g
PROTEIN
9.2 g
CARBS
17.0 g

Cooking Instructions

HIDE IMAGES
Step 1
Bring Whole Milk (300 milliliter) and Bay Leaf (2) to a simmer, add Skinless Salmon Fillets (250 gram) and poach it for about 10 minutes or until tender.
Step 2
In a separate pot, boil the Potato (300 gram) 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 teaspoon), 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 Radish (to taste) dressed with a squeeze of lemon, Salt and Pepper (to taste), and Extra-Virgin Olive Oil (2 tablespoon). Decorate with a lemon wedge to squeeze over the fish.

Rate & Review

Tap to Rate:

Leave a comment

Similar Recipes

VIEW MORE TAGS
248 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Recipe Saved to My Saved Recipes VIEW
Save Time, Shop Ingredients
Love this recipe? Shop what you need with just one click. Get $10 off your first order with code SIDECHEF
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
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%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from