Shellfish Free Sweet Potato Salmon Cakes
These golden pan-seared patties bring together flaky fresh salmon and roasted sweet potato in a combination that feels both hearty and bright. The sweet potato adds natural creaminess and a subtle sweetness that balances the savory garlic, ginger, and turmeric running through every bite. Arrowroot starch binds everything together cleanly, so there's no filler or mystery ingredient holding these cakes together ā just real food. The accompanying dipping sauce of coconut aminos, apple cider vinegar, honey, and fresh ginger comes together in minutes and adds a punchy, tangy-sweet finish that makes the whole plate sing. For anyone navigating seafood menus carefully, salmon is a straightforward choice here ā no shellfish, no cross-contamination concern from mixed seafood blends. A quick chill in the fridge before cooking helps the patties hold their shape beautifully in the pan, giving you that deep golden crust without any falling apart. Serve them warm with lemon wedges and a scatter of fresh cilantro for a dinner that looks impressive but is genuinely approachable to pull off on a weeknight.
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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)
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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