Salmon Fishcakes with Fennel Citrus Salad

• Dinner
• ⏱ 1h
• Medium
• Serves 4
• 415 kcal / serving
• 25 g protein
• 19 g carbs
• 26 g fat

Ingredients (18)

• 300 g salmon fillet, skinned and cubed
• 5 sun-dried tomatoes
• 4 cloves garlic
• 2 lemons
• 1 handful fresh parsley
• 25 g grated parmesan
• 1 egg
• 60 g breadcrumbs
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp (30 ml) olive oil, for frying
• 1 small fennel bulb, thinly sliced
• 40 g arugula
• 75 g cherry tomatoes, halved
• 1/2 tsp honey
• 2 tbsp (30 ml) olive oil, for the salad
• 125 g Greek yoghurt
• Microgreens, to garnish

Steps (6)

1. Pulse the salmon, sun-dried tomatoes, garlic, zest of 1 lemon, parsley, parmesan, egg, paprika, breadcrumbs, salt, and pepper in a food processor until finely chopped.
2. Shape the mixture into 6 to 8 patties and chill for 30 minutes.
3. Fry the patties in the oil over medium heat for 5 minutes per side until golden and cooked through, and char 1 lemon cut in half, cut side down, in the same pan.
4. Toss the fennel, arugula, and tomatoes with the olive oil, the juice of the second lemon, the honey, salt, and pepper.
5. Spread the yoghurt onto plates, drizzle with a little oil and the charred lemon juice, then top with the fishcakes and the salad.
6. Garnish with microgreens and serve.