Citrus Free Sweet Potato Salmon Cakes
These golden pan-seared patties bring together flaky salmon and roasted sweet potato in a way that feels both nourishing and genuinely craveable. The natural sweetness of the sweet potato balances the savory depth of the fish, while fresh ginger, turmeric, and scallions keep every bite lively and aromatic. For anyone navigating a citrus-free lifestyle, the bright, tangy lift that lemon juice usually provides is handled here by apple cider vinegar ā both in the cakes themselves and in the simple dipping sauce ā so nothing feels flat or like it's missing something. That dipping sauce, made with coconut aminos, honey, and ginger, is quietly addictive and comes together in about thirty seconds. Arrowroot starch binds everything without any grain-based fillers, and coconut oil gives the patties a beautifully crisp, deep golden crust in the skillet. The lemon wedges listed for serving are marked optional, so it's easy to skip them entirely and keep the whole plate citrus-free without any awkward substitutions. Whether you're meal-prepping or putting dinner on the table fast, these cakes are the kind of recipe you'll find yourself coming back to again and again.
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Learn more āIngredients
4 servings
For the salmon cakes
- 1 lb skinless salmon fillet
- 1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- 3 tbsp arrowroot starch
- 3 scallions, thinly sliced (green parts only)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- Ā¾ tsp fine sea salt
- 2 tbsp coconut oil, divided
For the dipping sauce
- 3 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Can be omittedlemon
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Pierce the sweet potato a few times with a fork, place it on a parchment-lined baking sheet, and roast for 45ā50 minutes until completely tender when pierced with a knife. Let it cool, then scoop out 1 cup of flesh and mash until smooth. Set aside to cool completely.
- 2
Pat the salmon fillet dry and cut it into rough 1-inch chunks. Working in two batches, pulse the salmon in a food processor 4ā5 times until coarsely chopped ā the mixture should look like a rough mince with some larger pieces visible, not a smooth paste. Transfer to a large mixing bowl.
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