SALMON CAKES WITH CUCUMBER RELISH
INGREDIENTS
Salmon Cakes
• 14 oz / 400 g halved peeled Idaho potatoes
• 6 1/2 oz / 185 g salmon, poached, cooled, flaked
• 5 oz / 140 g fresh bread crumbs
• 5 fl oz / 150 mL skimmilk
• 1 3/4 oz / 50 g whole-grain mustard
• 1 1/2 oz / 45 g mayonnaise
• 3/4 oz / 20 g minced smoked salmon
• 1/2 oz / 14 g chopped capers
• 5 tsp / 25 mL chopped chives
• 5 tsp / 25 mL chopped dill
• 1 tsp / 5 mL coarse grind black pepper
Cucumber Relish
• 5 1/2 oz / 155 g diced seedless cucumber, skin on
• 5 1/2 oz / 155 g tomato concasse
• 2 3/4 oz / 78 g diced red onion
• 1 tbsp / 15 mL minced jalapeno
• 4 tsp / 20 mL balsamic vinegar
• 1 tbsp / 15 mL chopped cilantro
• 2 tsp / 10 mL olive oil
DIRECTIONS
1. Simmer the potatoes in water until tender. Drain and place the potatoes on a sheet pan in a warm oven to steam dry, about 5 minutes.
2. Puree the hot potatoes using a ricer or food mill. Allow the potatoes to cool to room temperature and combine with the remaining salmon cake ingredients. Form into 20 cakes weighing approximately 1 1/3 oz / 37 g each.
3. To prepare the cucumber relish, toss the relish ingredients together (see Note).
4. For each portion: Cook 2 cakes in a preheated seasoned skillet until golden brown on each side, about 8 minutes. Serve the salmon cakes on a bed of approximately 1/2 oz / 45 g of cucumber relish.
Note: Drain any excess liquid from the relish and reserve it to toss with mixed greens.
Portioning Information: 2 cakes (2 2/3 oz / 74 g), 1/2 oz / 45 g cucumber relish
Nutrition per serving: 179 calories, 7 g fat, 20 g total carbohydrate, 9 g protein, 278 mg sodium, 16 mg cholesterol
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