Golden Salmon Cakes with Sweet Potato and Green Herb Sauce
Crisp pan-fried salmon cakes bound with mashed sweet potato, served with a creamy avocado-dill sauce and wilted spinach. Pick-up-able, bright and weeknight-fast.
- Celiac
- AIP
- Hashimoto's
- PCOS
- Anti-inflammatory
- Pregnancy
- Toddlers
- Dairy-free
- Alpha-gal
- Diabetes
- High blood pressure
- Heart health
- Gluten-free
- Crohn’s and colitis
- High cholesterol
- Low-GI
- Paleo
- Sheet pan
- One pan
- Gluten-free dairy-free
Ingredients
- 680 g skinless salmon fillets, fresh, cut in chunks
- 900 g sweet potatoes, peeled and cubed
- 4 tbsp garlic-infused olive oil, divided
- 2 tbsp olive oil, for pan-frying
- 2 tbsp apple cider vinegar
- 1 ripe avocado, mashed for the sauce
- ¼ cup fresh dill, chopped
- ¼ cup flat-leaf parsley, chopped
- 250 g baby spinach
- ¾ tsp salt
Method
- Boil the sweet potato cubes in salted water until tender.12 min timer
- Sear the salmon in garlic-infused olive oil until it flakes.5 min timer
- Mash the sweet potato, fold in the flaked salmon and herbs, and shape cakes.
- Pan-fry the cakes in olive oil until golden on both sides.6 min timer
- Mash the avocado with vinegar, dill and salt into a dipping sauce.
- Wilt the spinach in the warm pan, then serve with the sauce.
Why it works
- Hashimoto's thyroiditis: Gluten-free throughout, with no soy or seaweed: herbs and garlic-infused oil carry the flavour.
- Autoimmune protocol (AIP): Salmon, sweet potato and herbs only: no grains, dairy, eggs, nuts, seeds or nightshades.
- Celiac disease: Every part of the plate is gluten-free, from the sweet potato binder to the dipping sauce.
- Milk allergy: The creamy sauce is avocado and olive oil, no milk anywhere in the dish.
- Wheat allergy: No wheat, breadcrumbs or soy sauce: the cakes hold together on mashed sweet potato alone.
- Egg allergy: Egg-free binding with sweet potato mash, so the cakes crisp up without any egg.
- Gluten-free: Naturally gluten-free ingredients only, seasoned with fresh herbs instead of seasoning blends.
- Anti-inflammatory: Oily fish, olive oil, spinach and avocado, cooked in the pan rather than deep-fried.
- Paleo: Salmon, sweet potato, herbs and avocado: no grains, legumes, dairy or added sugar.
- Egg-free: The cakes are shaped with mashed sweet potato, so no eggs are needed at all.
- Dairy-free: The dip is avocado, dill, vinegar and olive oil, richer than it sounds.
- No spicy food: Mild throughout: fresh dill and parsley season the cakes, with no pepper or chili.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: AIP recipes, Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Low-GI recipes, Paleo recipes, Sheet pan recipes, One pan recipes, Gluten-free dairy-free recipes.