Description
Delicious and nutritious Sweet Potato Salmon Cakes served with a creamy dill sriracha sauce and balsamic maple roasted Brussels sprouts. This recipe offers a flavorful, protein-packed meal with a perfect balance of sweet, savory, and tangy elements, ready in just 40 minutes.
Ingredients
Sweet Potato Salmon Cakes
- 12 ounces wild-caught salmon (about 2 fillets), cooked
- 1 small sweet potato, cooked and peeled (about 1/2 cup)
- 1 tablespoon seafood seasoning (such as Old Bay Seasoning)
- 3-4 tablespoons chopped fresh dill or 3 teaspoons dried dill weed (or more to taste)
- 2 large eggs, lightly beaten
- 1/3 cup finely sliced green onions
- 1/3 cup plain Greek yogurt (low fat or fat free works)
- 3 tablespoons mayonnaise or additional Greek yogurt
- 1 clove garlic, finely minced
- 1 tablespoon chopped fresh dill (or more to taste)
- 1/2 teaspoon honey
- Salt and pepper, to taste
- 1-2 teaspoons sriracha sauce (or more to taste)
Balsamic Maple Brussels Sprouts
- 1 pound Brussels sprouts, halved
- 1.5 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
Instructions
- Prepare Sweet Potato Salmon Cakes Batter: In a medium mixing bowl, combine cooked salmon, cooked and peeled sweet potato, seafood seasoning, fresh or dried dill, lightly beaten eggs, sliced green onions, Greek yogurt, mayonnaise, minced garlic, additional dill, honey, salt, pepper, and sriracha sauce. Mix well until fully incorporated.
- Shape the Cakes: Use a 1/3 cup measuring cup to scoop portions of the batter. With slightly damp hands, shape each portion into 7 evenly sized cakes.
- Cook the Cakes: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the salmon cakes for 3-5 minutes on each side until lightly browned and cooked through. For the second batch, add another tablespoon of olive oil to the skillet. Once done, transfer the cakes to a paper towel-lined plate to remove excess oil.
- Make the Creamy Dill Sriracha Sauce: In a small bowl, mix together Greek yogurt, mayonnaise, garlic, dill, honey, salt, pepper, and sriracha sauce. Set aside.
- Prepare Brussels Sprouts: Preheat oven to 425ºF. Line a baking sheet with foil and spray with nonstick cooking spray or use parchment paper or a silicone mat. Toss halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast Brussels Sprouts: Bake Brussels sprouts for 20 minutes until tender and slightly caramelized. Remove from oven and toss with remaining 1/2 tablespoon olive oil, balsamic vinegar, and maple syrup. Serve immediately alongside salmon cakes and creamy dill sauce.
Notes
- For best results, use wild-caught salmon, either freshly cooked or leftover.
- Sweet potato should be cooked until soft and peeled before mixing into the batter.
- Adjust sriracha sauce amount according to preferred spice level.
- If the batter is too sticky, slightly dampen your hands when forming the cakes.
- You can substitute mayonnaise with additional Greek yogurt to reduce fat content.
- Make sure Brussels sprouts are halved evenly for uniform roasting.
- Serve cakes hot with creamy dill sriracha sauce for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
