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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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.
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.
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.
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.
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.
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.
Plate a bed of arugula salad and top with the salmon and sweet potato cakes. Finish with a squeeze of lemon and enjoy!