Salmon Sweet Potato Cakes With Agrodolce Relish Arugula Recipes

Steps:

• Place the potato in a small pot, cover with water, and bring to a boil. Salt the water and cook the potato until tender, 10 to 12 minutes. Drain, return to the pot, and mash.
• Meanwhile, place the fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets. Do not cover, bring to a boil, and reduce the heat to a simmer and poach for 8 to 10 minutes, until the fish is opaque. Remove the skin and transfer the salmon to a bowl. Flake the fish and season with salt and pepper. Add the mashed sweet potatoes to the bowl along with the Old Bay seasoning, half 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 cakes. If it's too wet, add a few more cracker crumbs.
• Heat two skillets side by side, one with 2 tablespoons of the EVOO over medium heat and the other with 1 tablespoon of EVOO over medium-high heat. Form four 4-inch patties and turn the salmon cakes in the remaining cracker crumbs, then add them to the first pan. Cook the fish cakes for 2 to 3 minutes on each side to light golden. Add the red onions, celery, and garlic to the second pan and cook for 3 to 4 minutes. Then add the tomatoes, season with salt and pepper, and cook for 2 minutes more. Stir the vinegar into the relish, then sprinkle the sugar over top and stir again.
• Serve the fish cakes alongside the arugula with the agrodolce relish on top.

Steps:

• Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
• Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
• Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.