Recipe shared by Allie Roth
prep time: 15 minutes
Cooking time: around 30 minutes boiling potatoes, 20 minutes salmon in oven, 8 minutes frying fish cakes, 15 minutes fish cakes in oven
1.5lb boneless salmon fillets – Pre frozen is fine
1.5lb Russet or Yukon Gold potatoes, ideally all similar size
2 tablespoons Heinz Organic Tomato Ketchup (no high fructose corn syrup)
5 teaspoons Dijon mustard
Salt and pepper
Variations – add chilli flakes, lemon zest and/or shredded basil or dill to the potato before adding the salmon
To make the fishcakes:
- Preheat the oven to 420°.
- Put the potatoes, whole with the skin left on in a lidded pan filled with boiling water and boil until a knife easily pierces the potatoes.
- Lay a piece of aluminum foil on a baking sheet so that half the foil is on the sheet and the other half (still attached) is hanging over the edge.
- Place the salmon fillets skin side down on the foil and season with salt and pepper.
- Fold the hanging foil over the salmon and make a parcel by crimping the edges of the top and bottom foil together (see photo) ensure the foil is well sealed as the salmon will be steaming in its own juices inside.
- Bake the salmon for around 20 minutes (length of time depends on thickness of fish) then check. When the flesh is just turning an opaque pink colour and looks flaky it is ready.
- Take the salmon out of the oven and peel back the foil so the fish will stop cooking.
- Lift the salmon off the foil. Most of the skin will stick to the foil but scrape any remaining skin off the salmon and discard. Check for bones as you flake the salmon by hand into a bowl. You want big flakes so don’t handle the fish too much.
- Drain the potatoes and rub the skins off with your finger before putting them in a large bowl.
- Mash the potatoes until smooth then add the ketchup, mustard, salt and pepper and stir well.
- Add half of the salmon and stir well so that the fish and potato combine and the salmon breaks up.
- Carefully fold the remaining salmon into the mixture so as to keep the flakes intact.
- Place parchment paper on a baking sheet and, using a small ice cream scoop, gently press the mixture into balls, roughly the size of a ping pong ball. Place them on the parchment then use your palm to flatten them a little. You want them to be half an inch thick. You should make 30-40 fishcakes but if you wanted to make larger ones just adjust the next stage of cooking by increasing the time.
- Cover the fish cakes and place in the fridge for 30 minutes before the next stage of cooking to allow them to firm up and not fall apart when cooking.
- At this stage you could freeze them. Place them in the freezer on the baking sheet and once they are frozen, place them in a single layer in a large Ziploc or freezer container. To defrost, lay them on a baking sheet in the fridge. They can go a little mushy as they defrost so be sure to lay them flat, not touching each other
- When you’re ready to eat the fish cakes, heat a teaspoon of olive oil in a metal-handled skillet or griddle. Place the fishcakes in the skillet and leave them to color on a medium high heat for around 5 minutes without moving them. Then flip them over and put the pan straight into the oven to continue cooking for 18-12 minutes. if using a griddle, transfer them to a cookie sheet and then place them into the oven.
- Serve them with a wedge of lemon or a side of Pea and Kale Puree.
Pea and Kale Puree
Half a bag of frozen peas
The same volume of frozen kale
Zest and juice of 1 lemon
1 tablespoon of low fat plain yogurt
1/4 clove of garlic, sliced
Salt and pepper
Cook peas and kale in same pan, until hot, per package instructions. Place everything into the bowl of a food processor and blend until it forms a coarse puree. You will probably need to scrape the edges down half way through to ensure everything is combined. Taste and adjust seasoning, if necessary, and serve.