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Old Bay-Spiced Salmon & Sweet Potato Cakes

Old Bay-Spiced Salmon & Sweet Potato Cakes

with Tomato-Arugula Salad

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Inspired by Maryland crab cakes, this recipe calls on everyone's favorite Old Bay seasoning for serious flavor. Creamy sweet potato binds together flaky salmon, sautéed aromatics, and light panko breadcrumbs for tender pan-seared salmon cakes.

Allergens:FishWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time50 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Skin-on Salmon

(ContainsFish)

1 bunch

Grape Tomatoes

2 ounce

Arugula

1 teaspoon

Old Bay

1 teaspoon

Dried Thyme

1 unit

Sweet Potato

1 unit

Red Onion

1 stalk

Celery

½ cup

Panko Breadcrumbs

(ContainsWheat)

1 unit

Lemon

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3071 kJ
Calories734 kcal
Fat30 g
Saturated Fat0 g
Carbohydrate25 g
Sugar0 g
Dietary Fiber10 g
Protein41 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Pot
Bowl
Large Pan
Slotted Spoon
Fork
Knife
Spoon
Plate
Instructionsarrow up iconarrow up icon
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1

Bring a medium pot of water to a boil with a large pinch of salt. Peel the sweet potato, then dice into ½-inch pieces. Once boiling, add the sweet potato to the pot and cook for about 12 minutes, until fork-tender.

2

Meanwhile, halve, peel, and finely dice the red onion. Finely dice the celery. Halve the lemon. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and celery and cook, tossing, for 5 minutes, until softened. Season with salt and pepper, then transfer to a medium bowl to cool.

3

When the sweet potatoes are tender, remove from the pot with a slotted spoon and set aside with the onions and celery. Reduce heat to a low simmer, then add the salmon to the water and cook until flakey and opaque, 7-8 minutes. Remove from water and set aside to cool.

4

With a fork or potato masher, thoroughly mash the sweet potato. Then, mix in the onion, celery, thyme, panko, and Old Bay (to taste). Using a fork, flake the salmon into small pieces and mix into the sweet potato mixture. Taste and season with salt and pepper.

5

Form salmon mixture into 8 small patties. Heat 1 tablespoon olive oil in the same pan you cooked the onion mixture over medium-high heat. Add the salmon patties and cook 2-3 minutes per side, until golden brown.

6

Meanwhile, halve the tomatoes and toss in a medium bowl with the arugula, 1 tablespoon olive oil, a squeeze of lemon, and a pinch of salt and pepper.

7

Plate a bed of arugula salad and top with the salmon and sweet potato cakes. Finish with a squeeze of lemon and enjoy!