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Salmon Sweet Potato Cakes, Swiss Chard, Toasted Almonds, Spiced Tomato Vinaigrette

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Course: Main Course
Servings: 6 portions

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup yellow onion diced
  • 1 lb salmon
  • 12 oz Sweet Potatoes diced
  • 4 ea egg
  • 1 cup all purpose flour
  • 1 cup fresh parsley chopped
  • 1/4 cup Lemon Juice
  • 2 Tbsp Dijon Mustard
  • 2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1 lb 4oz Swiss Chard julienne sliced
  • 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 paste
  • 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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