Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce
Try this Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce recipe.
Try this Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce recipe.
- 1/2 teaspoon salt
- salt and pepper to taste
- 1/4 teaspoon pepper
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon honey
- 1 clove garlic finely minced
- 1 teaspoon maple syrup
- for the sweet potato salmon cakes:
- 12 ounces fresh wild-caught salmon (about 2 fillets) cooked*
- 1 small sweet potato cooked and peeled (about 1/2 cup)**
- 1 tablespoon seafood seasoning (i used old bay seasoning).
- 3-4 tablespoons chopped fresh dill or 3 teaspoons dried dill weed to taste
- 2 eggs lightly beat
- 1/3 up finely sliced green onions
- for the creamy dill sriracha sauce:
- 1/3 up fat free plain greek yogurt
- 3 tablespoons mayo or additional greek yogurt
- 1 tablespoon chopped fresh dill or more to taste
- 1-2 teaspoons sriracha sauce or more to taste
- for the balsamic maple brussels sprouts:
- 1 lb. brussels sprouts halved
- 1.5 tablespoons extra virgin olive oil divided
- Carbohydrate 36.1127517953623 g
- Cholesterol 0 mg
- Fat 5.55672315435629 g
- Fiber 10.6078807231607 g
- Protein 8.74345860115172 g
- Saturated Fat 0.821977621879004 g
- Serving Size 1 1 Serving (479g)
- Sodium 131.388226141353 mg
- Sugar 25.5048710722016 g
- Trans Fat 0.282863150725641 g
- Calories 208 calories
Step-by-step
- For the sweet potato salmon cakes: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Combine all ingredients in a medium mixing bowl.
- Using a 1/2 cup measuring cup, scoop batter and shape into 7 cakes. It is easier to work with batter if your hands are slightly damp.
- Sauté cakes 3-5 minutes on each side. You may need to do this in batches and add more olive oil.
- Once lightly browned on both sides, remove from skillet and onto a paper towel-lined plate.
- For the creamy dill sriracha sauce: Simply combine all ingredients in a small bowl.
- For the balsamic maple Brussels sprouts: Preheat oven to 425 degrees F. Line baking sheet with foil and spray with nonstick cooking spray or line baking sheet with Silpat mat.
- Toss Brussels in 1 tablespoon olive oil, salt and pepper.
- Spread evenly on baking sheet and bake for 20 minutes.
- Remove from oven and toss in 1/2 tablespoon olive oil, balsamic vinegar and maple syrup.
- Serve immediately.
Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending to-do list, the thought of spending hours in the kitchen is often the last thing on my mind. That’s why I’m always on the lookout for recipes that are both quick and nutritious, and these Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce fit the bill perfectly.
The beauty of this recipe lies in its simplicity. The salmon cakes themselves come together in a flash. I usually roast a large batch of sweet potatoes on the weekend, so prepping the sweet potato component only takes a few minutes during the week. The salmon, previously cooked and flaked, is a game-changer – no need for extra cooking time! Simply combine the cooked salmon with the mashed sweet potato, a blend of spices, and a few fresh herbs. The result? Perfectly moist and flavorful cakes, packed with protein and healthy fats.
The creamy dill sriracha sauce is the star of the show. It adds a tangy, spicy kick that perfectly complements the sweetness of the sweet potato and the richness of the salmon. It’s so easy to whip up, requiring just a few ingredients—Greek yogurt, mayonnaise (or more yogurt for a lighter option), fresh dill, and sriracha. Adjust the amount of sriracha to your preferred spice level. My kids actually love a little bit of heat, and this sauce allows me to control how spicy it gets, making it a family-friendly recipe!
To round out the meal, I usually pair the salmon cakes with roasted Brussels sprouts. Roasting Brussels sprouts brings out their natural sweetness and gives them a delightful crunch. I toss them with olive oil, salt, pepper, balsamic vinegar, and a touch of maple syrup for a hint of sweetness. They’re ready in about 20 minutes and add a beautiful color contrast to the plate.
This recipe is incredibly versatile. Feel free to experiment with different herbs and spices to create your own unique flavor combinations. I’ve tried adding a squeeze of lemon juice to the cakes for a brighter taste, and it was delicious. You could also easily swap out the Brussels sprouts for another roasted vegetable like broccoli or asparagus. The possibilities are endless!
What I truly appreciate about this recipe is its flexibility. It's perfect for a quick weeknight dinner, but it's also elegant enough to serve to guests. The vibrant colors and delicious flavors make it a stunning centerpiece for any meal. The leftovers are great for lunch the next day, making it an even more efficient choice for busy schedules. So, if you're looking for a healthy, flavorful, and time-saving dinner recipe, give these Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce a try. You won't be disappointed!
Tips and Tricks for Success:
- Prep ahead: Cook the sweet potatoes and salmon in advance to save time during the week.
- Adjust the spice: Control the heat level of the sauce by adding more or less sriracha.
- Get creative with vegetables: Use your favorite roasted vegetable to accompany the salmon cakes.
- Don't overcook the cakes: Cook them until golden brown and cooked through, but be careful not to overcook them.
- Make it a complete meal: Add a side salad or quinoa for a well-balanced and healthy meal.
This Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce recipe isn't just a meal; it's a testament to the power of simple, fresh ingredients and a little bit of creativity in the kitchen. It's a recipe that's become a staple in my weeknight rotation, and I hope it becomes a favorite in yours too! Enjoy!
