Ingredients
For the Sweet Potato Salmon Cakes
- 12 ounces wild-caught salmon (about 2 fillets), cooked
- 1 small sweet potato, cooked and peeled (about 1/2 cup)
- 1 tablespoon seafood seasoning (such as Old Bay Seasoning)
- 3-4 tablespoons chopped fresh dill or 3 teaspoons dried dill weed
- 2 large eggs, lightly beaten
- 1/3 cup finely sliced green onions
- 2 tablespoons olive oil (divided for cooking)
For the Creamy Dill Sriracha Sauce
- 1/3 cup plain Greek yogurt (low fat or fat free)
- 3 tablespoons mayonnaise or additional Greek yogurt
- 1 clove garlic, finely minced
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon honey
- Salt and pepper, to taste
- 1-2 teaspoons sriracha sauce or more to taste
For the Balsamic Maple Brussels Sprouts
- 1 pound Brussels sprouts, halved
- 1.5 tablespoons extra virgin olive oil (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
Instructions
- Prepare the Sweet Potato Salmon Cakes: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. In a medium mixing bowl, combine the cooked salmon, cooked sweet potato, seafood seasoning, fresh or dried dill, lightly beaten eggs, and finely sliced green onions. Mix thoroughly to combine all ingredients evenly.
- Shape the Cakes: Using a 1/3 cup measuring cup, scoop the salmon mixture and shape it into 7 uniform cakes. To prevent sticking, slightly dampen your hands before shaping.
- Cook the Cakes: Sauté the salmon cakes in the heated skillet for 3-5 minutes on each side, or until they are lightly browned and cooked through. You may need to cook them in two batches; add an additional tablespoon of olive oil before cooking the second batch for best results. Once cooked, remove the cakes from the skillet and place them on a paper towel-lined plate to absorb excess oil.
- Prepare the Creamy Dill Sriracha Sauce: In a small bowl, combine Greek yogurt, mayonnaise (or extra Greek yogurt), minced garlic, chopped fresh dill, honey, salt, pepper, and sriracha sauce. Stir well until smooth and set aside to let the flavors meld.
- Roast the Balsamic Maple Brussels Sprouts: Preheat the oven to 425ºF (220ºC). Line a baking sheet with foil and lightly grease with nonstick cooking spray or use parchment paper/silicone mat. Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper, then spread them evenly on the baking sheet. Roast in the oven for 20 minutes until tender and slightly caramelized.
- Finish the Brussels Sprouts: Remove the Brussels sprouts from the oven and immediately toss them with the remaining 1/2 tablespoon olive oil, balsamic vinegar, and maple syrup. Serve immediately alongside the salmon cakes and the creamy dill sriracha sauce.
Notes
- For best results, ensure the salmon is fully cooked and flaked before mixing.
- Using slightly damp hands helps to shape the salmon cakes without sticking.
- The seasoning for the salmon cakes can be adjusted based on your preferred spice level.
- The creamy dill sriracha sauce can be made ahead and refrigerated to enhance flavor.
- Use fresh dill if possible for the best aroma and taste, but dried dill is a good substitute.
- Oven roasting Brussels sprouts at a high temperature ensures a nice caramelization and crispy texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Fat
