Tender wild salmon and sweet potato come together with fresh herbs, lime, and simple seasonings in these easy-to-make salmon cakes. A cool, creamy lime sauce adds a bright finish, while roasted asparagus rounds out the meal.
Servings: 4 (2 salmon cakes per serving)
Ingredients (organic/biodynamic)
Salmon Cakes
- 1 lb. wild salmon, cooked and flaked
- 1 medium sweet potato, baked and mashed
- 1 duck egg, beaten (use 2/3 of the beaten egg for this recipe)
- 3–4 Tbsp. almond flour,as needed for texture
- 2 green onions, finely chopped
- 2 Tbsp. fresh parsley, chopped
- 1 Tbsp. fresh dill, chopped
- 1 Tbsp. fresh lime juice
- 1 tsp. lime zest
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Celtic Sea Salt®, to taste
- Freshly ground black pepper, to taste
Creamy Lime Sauce
- ½ cup unsweetened plain dairy-free yogurt
- 1 Tbsp. fresh lime juice
- 1 Tbsp. fresh parsley, chopped
- 1 Tbsp. fresh dill, chopped
- ¼ tsp. garlic powder
- Pinch of Celtic Sea Salt®
- Optional: ½ tsp. lime zest
To Serve
- 1 bunch asparagus
- Celtic Sea Salt®, to taste
- Freshly ground black pepper, to taste
Instructions
Prepare the sweet potato and salmon. Preheat the oven to 400°F. Pierce the sweet potato several times with a fork and bake for 45–60 minutes, until very tender. Let it cool enough to handle, then remove the flesh and mash until smooth. Meanwhile, bake or steam the salmon until cooked through and opaque. Cool slightly, remove the skin if necessary, and flake the salmon into small pieces.
Make the salmon cake mixture. Place the salmon and sweet potato in a large mixing bowl. Add 2/3 of the beaten duck egg, green onions, parsley, dill, lime juice, lime zest, garlic powder, onion powder, Celtic Sea Salt, and freshly ground black pepper. Fold the ingredients together gently until well incorporated.
Adjust the texture. Before adding any almond flour, check the consistency of the mixture. It should be moist while still firm enough to form into patties. If it is too soft or wet, incorporate almond flour 1 Tablespoon at a time until the mixture holds together without becoming dry.
Shape and chill. Divide the mixture into 8 portions. Using your hands, shape each portion into a patty about ¾-inch thick. Arrange the cakes on a plate or lined baking sheet and refrigerate for 15–20 minutes.
Prepare the asparagus. While the salmon cakes chill, rinse the asparagus under cool running water and pat dry. Trim or snap off the woody ends, then arrange the spears on a baking sheet. Season with Celtic Sea Salt and freshly ground black pepper.
Bake. Place the salmon cakes in the 400°F oven and bake for approximately 18–20 minutes, carefully turning them once halfway through. Roast the asparagus at the same temperature for 12–15 minutes, until tender-crisp.
Mix the sauce. While everything cooks, whisk the dairy-free yogurt, lime juice, parsley, dill, garlic powder, Celtic Sea Salt, and optional lime zest together in a small bowl. Refrigerate until you’re ready to serve.
Serve. Divide the salmon cakes and roasted asparagus among four plates. Spoon the creamy lime herb sauce over the salmon cakes, or serve it alongside as a dipping sauce.
Author: PIH Team
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