Serve with steamed broccoli- This seafood recipe is an inexpensive and creative way to get your family to eat some heart and brain health omega 3s. Slightly sweet due to the sweet potatoes and maple syrup it is palate pleasing to children and a nice change from traditional seafood cakes for the adults.
Salmon and Sweet Potato Cutlets with a Maple-Chili Cream Sauce
- 2 large sweet potatoes, peeled and cut into smaller pieces
- 1/4cup maple syrup
- 1/4cup Dijon mustard
- 2tablespoon soy sauce
- 1 (12 ounce) can Alaskan pink or red salmon, drained
- 1 egg, lightly beaten
- 2 green onions, thinly sliced, divided
- 1cup bread crumbs
- sea salt and ground black pepper, to taste
- 4tablespoon olive oil, or as needed
- 1cup broccoli florets
- 1/2cup whole or 2% Greek plain yogurt
- 1/4teaspoon orange zest
- 3/4teaspoon chili powder
- 2teaspoon maple syrup
Place the cubed sweet potatoes in a saucepan with enough water to cover. Bring to a boil and cook for 8-10 minutes until potatoes are tender when poked with a fork. Drain and set aside to cool slightly.
While the sweet potatoes cook, in a small bowl, stir together the maple syrup, dijon mustard,soy sauce and 2 teaspoons garlic powder. Set aside.
Flake the salmon into a large bowl and add in the beaten egg. Stir in the maple syrup sauce.
When the sweet potatoes have cooled enough to be handled, mash with a fork or your hands and fold into the salmon mixture. Sprinkle in most of the green onions and bread crumbs making sure to combine well (reserve the remaining green onions as a condiment).
The salmon mixture should be firm enough to roll into 1 ½ “balls. Roll all of the mixture into balls and place on a plate to fit them all.
Heat a large griddle or skillet over medium high heat. Add 2 tablespoons of oil or enough to coat the bottom of the skillet (You want a thin layer). When the oil is hot (flick a few drops of water onto the skillet and if it sizzles it is ready) press a ball between your palms to flatten to a small disc. Add to the skillet and continue the same procedure with the balls until you have your first batch of cutlets in the skillet. Fry the cutlets until they are brown and flip to cook the other side (about 2-3 minutes). Cook an additional 2-3 minutes and transfer to a paper towel lined platter.
Repeat the process with the remaining balls adding oil as needed and until all the cutlets are cooked. Keep the cutlets warm until ready to serve.
While the cutlets are cooking, steam the broccoli about 5 minutes until bright green and slightly tender. You can toss with butter or olive oil; season with salt and pepper and keep warm.
To make the maple-chili cream sauce: combine the yogurt and the following 3 ingredients (through maple syrup). Serve as condiment to salmon cutlets.
Serve the salmon-sweet potato cutlets with a side of broccoli. Have the cream sauce and spring onions table side for individuals to use.
You could bake these in the oven instead of pan frying. Preheat the oven to 350 degrees. Prepare the cutlets into the 1 ½” balls. Transfer to an oiled baking sheets and flatten into small discs. Bake for about 10 minutes, remove and carefully flip to the other side and cook an additional 10 minutes. You may want to run underneath the broiler for a couple minutes if you want a crispier crust.