Name: Salmon-and-Potato Cakes with Mixed Greens Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup cooking oil; 1½ lbs Baking Potatoes; 1¼ tsp salt; 1 onion; 1 lb salmon fillets; 1 tsp fresh ground black pepper; 1½ cups water; ¼ cup heavy cream; 4 Scallions; 3 tbsp fresh dill; 1 tsp dijon mustard; 1 tbsp wine vinegar; ½ lb mixed salad greens; 1 lemon

Dive into the delightful combination of hearty salmon and potatoes formed into savory cakes. These little wonders are the perfect blend of flavors, textures, and nutrients. Served on a bed of mixed greens, they offer an enticing balance of crispy and tender, savory and fresh. It's a delicious meal that's simple to prepare and loaded with Omega-3s, antioxidants, and heart-healthy components.

Photos of Salmon-and-Potato Cakes with Mixed Greens Recipe

Salmon is a common ingredient but make sure to pick fresh fillets to ensure the quality of the cakes. Dill may not be a staple herb in your pantry but it gives a unique flavor that complements the salmon. Additionally, note that the recipe calls for baking potatoes, which have a starchy texture that works well for mashing and forming into cakes. Lastly, don't forget the mixed salad greens which provide a fresh, crisp base for your salmon cakes.

Ingredients for Salmon and Potato Cakes with Mixed Greens

Cooking oil: Used for frying the salmon cakes, ensuring a crispy exterior.

Baking potatoes: These are mashed and mixed with salmon to create the cakes. Baking potatoes have a high starch content, perfect for this recipe.

Onion: Adds a savory depth to the cakes.

Salmon fillets: The star ingredient, providing a rich, meaty flavor.

Salt and fresh ground black pepper: Essential seasonings for flavor enhancement.

Water: Used for poaching the salmon and potatoes.

Heavy cream: Gives the potato mash a rich, creamy texture.

Scallions: Adds a fresh, oniony crunch to the cakes.

Fresh dill: Brings a unique, tangy flavor that pairs well with salmon.

Dijon mustard: Adds a bit of tang and spice to the salad dressing.

Wine vinegar: Provides acidity to the dressing, balancing out the other flavors.

Mixed salad greens: The fresh, crunchy base for the salmon cakes.

Lemon: Adds a burst of fresh, tangy flavor, enhancing the other elements of the dish.

One reader, Dela Wilbur says:

This salmon and potato cakes with mixed greens recipe is a game-changer! The combination of flavors is simply divine. The crispy texture of the cakes paired with the freshness of the mixed greens creates a delightful harmony. It's a must-try for anyone who appreciates a delicious and healthy meal.

Dela Wilbur

Techniques Required

How to flake salmon: After cooking the salmon, use a fork to gently separate the cooked fish into small, flaky pieces.

How to form salmon cakes: Use your hands to shape the salmon and potato mixture into 8 evenly sized cakes, ensuring they hold together well.

How to whisk dressing: Vigorously mix the mustard, vinegar, and dill while slowly adding the oil to create a smooth, emulsified dressing for the mixed greens.

How To Make Salmon-and-Potato Cakes with Mixed Greens

Enjoy tender and flaky salmon and potato cakes that are paired with mixed salad greens tossed in mustard-vinegar dressing for a well-rounded dish.

Preparation: 20 minutes

Cooking: 20 minutes

Total: 40 minutes

Serves:

Ingredients

¼cupcooking oil,plus 3 tbsp more
1½lbsbaking potatoes
1¼tspsalt
1onion
1lbsalmon fillets,skinless
1tspfresh ground black pepper
1½cupswater
¼cupheavy cream
4scallions
3tbspfresh dill,chopped
1tspdijon mustard
1tbspwine vinegar,red or white
½lbmixed salad greens,(about 16 cups)
1lemon,cut into wedges, optional

Instructions

Brush the bottom of a large deep frying pan with 1 tablespoon oil. Put the potatoes in the pan and sprinkle with ½ teaspoon of salt. Top with the onion and then the salmon.
Sprinkle another ½ teaspoon of the salt and ¼ teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer for about 15 minutes until the salmon and potatoes are done.
Remove the salmon and flake. Drain the potatoes well and put them in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky.
Add the salmon, another ½ teaspoon of the pepper, scallions, and 2 tablespoons of dill. Form the mixture into 8 cakes; they needn’t be perfectly symmetrical or smooth.
Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add ½ the salmon cakes to the pan and brown well on both sides, about 5 minutes in all.
Drain on paper towels and repeat with another tablespoon of oil and the remaining salmon cakes.
In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining dill and salt and pepper.
Add the remaining oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with 2 salmon cakes and a lemon wedge.
Serve and enjoy.

Nutrition

Calories: 575.48kcal
Fat: 34.74g
Saturated Fat: 7.98g
Trans Fat: 0.05g
Monounsaturated Fat: 14.54g
Polyunsaturated Fat: 8.61g
Carbohydrates: 38.73g
Fiber: 4.52g
Sugar: 3.97g
Protein: 28.79g
Cholesterol: 82.75mg
Sodium: 845.64mg
Calcium: 92.36mg
Potassium: 1365.34mg
Iron: 2.86mg
Vitamin A: 280.44µg
Vitamin C: 32.62mg

Technique Tip for Perfecting Salmon and Potato Cakes

When forming the salmon and potato cakes, it's important to ensure that the mixture is not overworked. Overworking can result in tough, dense cakes. Instead, gently fold the ingredients together until just combined. This will help to keep the cakes light and delicate. Additionally, when frying the cakes, make sure the oil is hot enough before adding them to the pan. This will ensure a crispy, golden brown exterior. If the oil is not hot enough, the cakes may absorb too much oil and become greasy.

Time-Saving Tips for Making Salmon and Potato Cakes

Prep ahead: Chop and prepare all ingredients in advance to streamline the cooking process.

Multitask: While the salmon and potatoes are simmering, use that time to prepare the salad greens and dressing.

Use leftover salmon: If you have leftover cooked salmon, you can use it to save time in this recipe.

Batch cooking: Consider making a larger batch of salmon and potato cakes and freezing the extras for future quick meals.

One-pan cooking: Opt for using a large deep frying pan to cook the salmon and potatoes together, saving time on cleanup.

Efficient assembly: Form the salmon and potato cakes in advance, so they are ready to cook when needed.

Substitute Ingredients For Salmon-and-Potato Cakes with Mixed Greens Recipe

cooking oil - Substitute with vegetable oil: Vegetable oil is a neutral-flavored oil that can be used as a substitute for cooking oil in this recipe.
baking potatoes - Substitute with sweet potatoes: Sweet potatoes can be used as a healthier alternative to baking potatoes, adding a slightly sweet flavor to the dish.
salmon fillets - Substitute with canned tuna: Canned tuna can be used as a more budget-friendly alternative to salmon fillets in this recipe.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream, adding a subtle coconut flavor to the dish.
mixed salad greens - Substitute with baby spinach: Baby spinach can be used as a substitute for mixed salad greens, providing a nutritious and flavorful alternative.

Best Way to Present Salmon and Potato Cakes With Mixed Greens

Elevate the potato and salmon cakes: Mold the potato and salmon mixture into perfectly shaped cakes using a ring mold to ensure a refined and elegant presentation.
Garnish with fresh herbs: Sprinkle finely chopped fresh dill over the salmon cakes to add a pop of color and a burst of fresh flavor.
Create a vibrant salad bed: Arrange a colorful and visually appealing bed of mixed greens on the plate to provide a contrast to the golden brown salmon cakes.
Drizzle with Dijon vinaigrette: Artfully drizzle the Dijon mustard and dill vinaigrette over the mixed greens to add a touch of acidity and enhance the overall flavor profile.
Finish with a lemon wedge: Place a delicately sliced lemon wedge on the plate to add a bright and citrusy element that complements the richness of the salmon and potato cakes.
Focus on precision and symmetry: Pay attention to the placement of each element on the plate, ensuring that the presentation is visually balanced and aesthetically pleasing.
Incorporate negative space: Embrace the concept of negative space on the plate to allow the dish to breathe and create a sense of elegance and sophistication.
Emphasize the golden brown crust: Showcase the perfectly seared exterior of the salmon cakes to highlight the skill and precision in cooking, adding a touch of culinary artistry to the presentation.

Essential Tools for Making This Recipe

Frying pan: A flat-bottomed pan used for frying, searing, and browning foods.
Potato masher: A kitchen tool used to mash cooked potatoes and other soft foods.
Paper towels: Absorbent towels used to drain excess oil or moisture from food.
Whisk: A kitchen utensil used for whipping and mixing ingredients together.
Lemon squeezer: A tool used to extract juice from lemons or other citrus fruits.
Knife: A sharp tool used for cutting and preparing ingredients.
Mixing bowl: A bowl used for mixing and combining ingredients.
Spatula: A flat, flexible tool used for flipping and lifting foods.
Deep frying pan: A pan with high sides used for deep frying and simmering foods.
Tongs: A kitchen tool with two arms and a pivot used for gripping and lifting foods.
Grater: A tool used for grating or shredding ingredients such as cheese or vegetables.
Measuring cups and spoons: Tools used for accurately measuring ingredients in cooking and baking.

How To Store and Freeze Salmon and Potato Cakes

To store leftover salmon and potato cakes, allow them to cool completely to room temperature before placing them in an airtight container. Refrigerate for up to 3-4 days.
If you want to freeze the salmon cakes, place them on a baking sheet lined with parchment paper and freeze until solid, about 2 hours. Once frozen, transfer the cakes to a freezer-safe container or resealable plastic bag, separating each cake with a piece of parchment paper to prevent sticking. Freeze for up to 2-3 months.
To reheat frozen salmon cakes, preheat the oven to 375°F (190°C). Place the frozen cakes on a baking sheet and bake for 15-20 minutes, or until heated through and crispy on the outside.
Store any leftover mixed greens separately in an airtight container in the refrigerator for up to 2-3 days. To maintain freshness, place a slightly damp paper towel on top of the greens before sealing the container.
The mustard vinaigrette can be stored in a separate airtight container in the refrigerator for up to 5 days. Whisk or shake the dressing before using it to recombine any separated ingredients.
When ready to serve, assemble the reheated salmon cakes on top of the mixed greens and drizzle with the reserved mustard vinaigrette.

How To Reheat Leftovers

Preheat your oven to 350°F (175°C). Place the leftover salmon and potato cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy on the outside. This method will help retain the texture and flavor of the cakes while minimizing the risk of drying them out.
For a quicker option, reheat the salmon and potato cakes in a skillet over medium heat. Add a small amount of cooking oil or butter to the pan to prevent sticking and help crisp up the exterior. Cook for 2-3 minutes on each side, or until heated through and golden brown.
To reheat the mixed greens, place them in a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 30-45 seconds, or until the greens are warm and slightly wilted. Be careful not to overcook them, as they can quickly become soggy.
Alternatively, you can refresh the mixed greens by tossing them with a small amount of olive oil, lemon juice, and salt. This will help revive their flavor and texture without the need for reheating.
If you have leftover lemon wedges, you can reheat them briefly in the microwave for 10-15 seconds, or until warm to the touch. This will help release their juices and enhance their flavor when served alongside the reheated salmon and potato cakes.

Random Fact About Salmon and Potato Cakes With Mixed Greens

Salmon and potato cakes are a delicious way to incorporate heart-healthy omega-3 fatty acids into your diet.

Is This Recipe Economical for Home Cooking?

This salmon and potato cakes with mixed greens recipe is moderately cost-effective for a household. The use of salmon and potatoes may be slightly more expensive, but the dish provides a hearty and nutritious meal. The addition of mixed greens balances the cost and adds nutritional value. The approximate cost for a household of 4 people is around $30-$35. Overall, this recipe offers a delightful combination of flavors and textures, earning a solid 8/10 rating for its taste, nutritional value, and moderate cost-effectiveness.

Is This Dish Healthy or Unhealthy?

The salmon and potato cakes with mixed greens recipe is a relatively healthy dish, offering a balance of protein, carbohydrates, and vegetables. Here's a breakdown of the recipe's health aspects:

Salmon is an excellent source of omega-3 fatty acids, which are beneficial for heart and brain health.
Potatoes provide complex carbohydrates, fiber, and essential nutrients like vitamin C and potassium.
The mixed greens offer a variety of vitamins, minerals, and antioxidants, promoting overall health.
The recipe uses minimal added sugar and relies on natural flavors from herbs and spices.

However, there are a few areas where the recipe could be improved to make it even healthier:

The heavy cream used in mashing the potatoes adds saturated fat to the dish. Consider replacing it with a healthier alternative like Greek yogurt or milk to reduce the fat content while maintaining a creamy texture.
The cooking oil used for frying the salmon cakes can be replaced with a healthier option like olive oil or avocado oil, which are rich in monounsaturated fats and have a higher smoke point.
To increase the fiber content and add more variety to the dish, consider incorporating additional vegetables into the salmon cakes, such as finely chopped carrots, celery, or bell peppers.
The recipe could benefit from using whole grain breadcrumbs or oats as a binding agent instead of relying solely on the potatoes, which would increase the fiber content and provide additional nutrients.
To further enhance the flavor and nutritional value, consider adding more fresh herbs like parsley or cilantro to the salmon cakes and the salad dressing.

Editor's Thoughts on This Delightful Recipe

The recipe for salmon and potato cakes with mixed greens is a delightful combination of flavors and textures. The use of salmon adds a rich and savory element, while the creamy mashed potatoes provide a comforting base. The addition of dill and scallions enhances the overall freshness of the dish, complemented by the tangy mustard and vinegar dressing for the mixed greens. The cooking method ensures that the salmon cakes are crispy on the outside and tender on the inside. Overall, this recipe offers a balanced and satisfying meal that is sure to impress with its elegant presentation and delicious taste.

Enhance Your Salmon-and-Potato Cakes with Mixed Greens Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection with a crispy garlic parmesan topping.

Honey Glazed Carrots: Sweet and tender carrots glazed with a sticky honey glaze for the perfect balance of sweetness and flavor.

Balsamic Grilled Vegetables: A colorful and flavorful mix of grilled vegetables marinated in a tangy balsamic vinaigrette for a delicious side dish.

Creamy Mashed Cauliflower: Smooth and creamy mashed cauliflower with a hint of garlic and butter for a healthier alternative to mashed potatoes.

Berry Spinach Salad: A refreshing salad with a mix of fresh berries, baby spinach, and a tangy vinaigrette dressing for a burst of flavor.

Similar Recipes to Try

Grilled Vegetable Skewers: Marinate the vegetables in a zesty herb dressing before grilling for a delicious and healthy side dish.

Braised Beef Stew: Slow-cook tender beef with hearty vegetables and savory broth for a comforting and filling meal.

Mango Sorbet: Blend ripe mangoes with a touch of lime juice and freeze for a refreshing and fruity dessert.

Creamy Tomato Basil Soup: Simmer fresh tomatoes and aromatic basil in a creamy broth for a comforting and flavorful soup.

Lemon Garlic Roasted Chicken: Rub a whole chicken with zesty lemon and garlic before roasting to golden perfection for a satisfying and flavorful main dish.

Appetizer and Dessert Pairings for Salmon and Potato Cakes

Appetizers:

Savory Stuffed Mushrooms: Delight your taste buds with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. Each bite is a burst of deliciousness that will leave you craving for more.

Crispy Zucchini Fritters: Indulge in the crispy goodness of these zucchini fritters, made with a perfect blend of shredded zucchini, herbs, and spices. Each fritter is golden brown and crunchy on the outside, with a tender and flavorful interior that will have you reaching for seconds.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This decadent dessert is the perfect way to satisfy your sweet tooth after a delicious meal.

Berry Parfait: Layered with creamy yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful combination of textures and flavors. It's a light and refreshing dessert that is both satisfying and guilt-free.

Why trust this Salmon-and-Potato Cakes with Mixed Greens Recipe:

This recipe offers a delightful combination of salmon and potatoes, creating a harmonious blend of flavors and textures. The use of fresh dill and scallions adds a burst of freshness, while the dijon mustard and wine vinegar in the dressing elevate the overall taste. The inclusion of mixed salad greens provides a nutritious and vibrant accompaniment. With the careful instructions and attention to detail, this recipe promises a satisfying and enjoyable dining experience.

Share your thoughts on this tasty Salmon-and-Potato Cakes with Mixed Greens recipe in the Recipe Sharing section of our forum.

FAQ:

Can I use canned salmon instead of fresh salmon fillets?

Yes, you can use canned salmon as a substitute for fresh salmon fillets. Just make sure to drain the canned salmon well before flaking and incorporating it into the potato cakes mixture.

Can I make the potato and salmon cakes ahead of time and reheat them later?

Yes, you can make the potato and salmon cakes ahead of time and reheat them later. Simply refrigerate the cooked cakes in an airtight container, and when ready to serve, reheat them in a preheated oven at 350°F for about 10-15 minutes, or until heated through.

Can I substitute the heavy cream with a non-dairy alternative?

Yes, you can substitute the heavy cream with a non-dairy alternative such as coconut cream or cashew cream. This will provide a creamy texture to the potato mixture while catering to dietary preferences or restrictions.

Can I use a different type of vinegar for the salad dressing?

Absolutely, you can use a different type of vinegar for the salad dressing. White wine vinegar can be substituted with apple cider vinegar, balsamic vinegar, or red wine vinegar based on your preference and what you have available in your pantry.

Can I add other herbs to the potato and salmon cakes for extra flavor?

Certainly, you can add other herbs to the potato and salmon cakes for extra flavor. Chopped parsley, chives, or cilantro can be great additions to enhance the overall taste of the cakes. Feel free to experiment with different herbs to suit your taste preferences.