Protein Swap | Zesty Scallion Salmon Cakes
with Mustardy Dip & Crisp Salad
Cooking time
40 minutes
Servings
2/4
Calories
930 /serving
There should be a word for the pure pleasure of dunking food into a dip. Lemon-mustard mayo is a creamy counterpart for fried fish cakes—a delectable mix of potatoes, salmon and scallion—while the salad is all green and crisp.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Scallion
- 2 Cucumbers
- 1 Head of curly leaf lettuce
- 1 Lemon
- 450g Potatoes
- 80g Panko
- 30ml Mayonnaise
- 30ml Whole-grain mustard
Contains: Eggs • Mustard • Salmon • Sulphites • Wheat
You will need:
Large pan
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
1 or 2 Eggs
Total Fat
49 g
Saturated Fat
7 g
Sodium
550 mg
Total Carb
81 g
Sugars
6 g
Protein
40 g
Fibre
8 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Drain and return to the pot.
- Mash until smooth; season with S&P.
Cook the tilapia
- Meanwhile, pat the tilapia dry; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
- Transfer to a bowl and flake into small pieces.
- Wipe out and reserve the pan.
Mise en place
- Meanwhile, zest and juice the lemon.
- Thinly slice the cucumbers and scallion crosswise.
- Roughly chop the lettuce.
- In a small bowl, combine the mustard, lemon juice and S&P.
- In a second small bowl, combine the mayo, 1 tbsp of the mustard-lemon mixture (double for 4 portions) and S&P.
Prepare the fish cakes
- To the pot of mash, add 1 tbsp of the remaining mustard-lemon mixture, 1 egg (double both for 4 portions), the tilapia, lemon zest, scallion, ½ the panko and S&P.
- Form into 6 patties (double for 4 portions).
- Place the remaining panko in a shallow bowl.
- Working one at a time, coat the patties in the panko (pressing to adhere).
Fry the fish cakes
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the fish cakes and fry, 1 to 2 min. per side, until beginning to brown.
- Transfer to a paper towel-lined plate (or cooling rack) and season with S&P.
Make the vinaigrette, salad & serve
- To the bowl of remaining mustard-lemon mixture, add 2 tbsp oil (double for 4 portions) and S&P; stir well.
- In a large bowl, combine the lettuce, cucumbers and vinaigrette.
- Divide the fish cakes and salad between your plates.
- Serve the mustard mayo on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
