Salmon Cakes with Wilted Kale and Roasted Potato Winter Salad

by Jennifer

Salmon cakes are probably the most frequently cooked item in my house.  They pair well with most anything, make great burgers, top salads, you name it.  And, my kids will eat them (albeit with a healthy dose of ketchup, but beggars can’t be choosers).

Salmon Cakes

Serves 3 – 6, depending on appetite.

  •  3 6-oz. cans boneless, skinless salmon, drained (preferably wild, sustainably caught salmon, such as Wild Planet brand)
  • 2/3 cup seasoned panko
  • 2 large eggs
  • 1/4 cup olive oil

With a fork, combine the drained salmon, panko and eggs.

Form into 6 roughly equal-size cakes and refrigerate for 10 – 15 minutes.

Heat olive oil in a large skillet over medium heat.

Cook salmon cakes until golden brown on both sides and heated through, about 10 – 12 minutes total.

Wilted Kale and Roasted Potato Winter Salad – adapted from Gourmet magazine

Serves 4 as side dish.

  •  1 1/2 lb. Yukon Gold potatoes, cut into 1” pieces
  • 1/4 cup olive oil
  • 3 garlic cloves, 2 thinly sliced and 1 minced
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 3 TBS well-stirred tahini
  • 2 TBS water
  • 2 TBS fresh lemon juice
  • 1/2 lb. kale, stems and center ribs removed, sliced into very thin pieces
  • salt and freshly ground black pepper to taste

Preheat oven to 450 with rack in the upper third of the oven.

Toss together potatoes, oil and salt and pepper;  roast for 10 minutes.

Add sliced garlic and toss;  roast for another 10 minutes.

Sprinkle with Parmigiano-Reggiano;  roast for 5 more minutes.

While the potatoes are roasting, whisk together tahini, minced garlic, water, lemon juice, salt and pepper;  you can add more water if the sauce seems too thick.

Toss the kale and tahini dressing together in a large bowl.  When the potatoes are finished roasting, add them to the bowl and toss together, gently wilting the kale.  Serve immediately.

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3 thoughts on “Salmon Cakes with Wilted Kale and Roasted Potato Winter Salad

  1. Would Idaho potatoes instead of russets work in this recipe? And I wonder if I could use peanut butter instead of tahini (probably not).

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