Servings: 6 portions
Ingredients
- 1/2 cup Olive Oil
- 1/2 cup Yellow Onions, diced
- 1 lb Salmon Filet
- 12 oz Sweet Potatoes, diced
- 4 ea Eggs
- 1 cup AP Flour
- 1 cup Parsley, chopped
- 1/4 cup Lemon Juice
- 2 Tbsp Dijon Mustard
- 2 tsp Cumin
- 1/4 tsp Black Pepper
- 1 lb 4oz Swiss Chard, julienne
- 12 oz Gala Apples, sliced
- 1 cup Almonds, toasted
- 1 cup Golden Raisins
- 2 Tbsp Soy Sauce
- 1 lb Tomatoes, chopped
- 1/4 cup Tahini
- 2 Tbsp Apple Cider Vinegar
- 1/8 tsp Cayenne Pepper
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Instructions
- Preheat oven to 350F. Heat oil in a pan and sautee onions and salmon, breaking up the fish.
- Steam sweet potatoes and mash.
- In a large bowl, combine mashed sweet potato, eggs, flour, parsley, lemon juice, Dijon, cumin, pepper and sautéed salmon and onions, until all ingredients are well combined. Form the mix into 2 oz salmon cakes. This recipe should make ~12 cakes. Bake the cakes in an oven at 350F until fully cooked.
- For the chard: combine julienned chard and sliced apples. Add in the almonds and raisins and mix well.
- For the dressing: blend the soy sauce, tomatoes, tahini, vinegar, and cayenne together until smooth.
- To serve: divide chard salad and top each serving with 2 sweet potato salmon cakes. Drizzle dressing on top.
Nutrition
Serving: 1serving | Calories: 725kcal | Carbohydrates: 67g | Protein: 31g | Fat: 40g | Saturated Fat: 5g | Sodium: 740mg | Fiber: 10g
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