Now, the picture does not do this justice. If you like salmon, you will love this delicious cake. It is a Rachael Ray recipe, but I will probably always associate it with my mom since she introduced it to me (who, by the way, this was also cooked by- thanks mom!). The salad is not included in the recipe, you can make that however you’d like. We dipped the cakes in a honey Dijon mustard, or mustard/mayo mix which gives it a little more moisture. You can add or omit that based on your preference. As a warning, the recipe is kind of involved, but it is a nice light healthy meal following the holidays!
1 large sweet potato, peeled and cut into small chunks
16 oz (1 lb) salmon filets (fresh from fish market)
1 cup white wine
1 bay leaf
Freshly ground black pepper
1 tablespoon seafood seasoning (recommended: old bay)
1.5 cups cracker crumbs (saltines)
1 egg lightly beaten
1 tbsp. finely chopped fresh thyme leaves
1 tbsp. hot sauce
2 scallions, finely chopped
3-4 tbsp. finely chopped fresh dill
3 tbsp. extra virgin olive oil
Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
Heat a skillet, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side.