Recipe: Paleo Salmon Fish Cakes with Radish & Celery Salsa
I made these gorgeous salmon fish cakes for dinner last night and not to blow my horn or anything but my boyfriend declared them to be the best he’s ever had. Coming from someone who is normally very picky with fish, I was pretty chuffed with myself. I was also super happy to come up with a fish dish that I can now make a regular on our menu as we don’t eat as much fish as I know we should. Radish and celery salsa compliments the flavours of the fish cakes perfectly and provides a good dose of raw vegetables.
Normal fish cakes are usually made with white potatoes and wheat flour but my Paleo version uses parsnips, sweet potatoes and peas so on top of loads of Omega-3 fatty acids, selenium, and vitamin D found in salmon, you will be getting Vitamin C, A, extra protein and fibre. I used tapioca flour and egg to bind the mixture. You could get away with no flour but I find the mixture a little runny without it. You can use canned salmon if you like but it has less than half of omega-3 fatty acids compared to a fresh piece of salmon. And of course, try to stick to wild salmon rather than farmed as it’s nutritiously more superior. I used salmon steaks – they are cheaper than salmon fillets and do a perfect job without sending you broke.
For fish cakes
- 2 salmon steaks
- 1 parsnip, peeled and cubed
- 1 small sweet potato, peeled and cubed
- 1 cup fresh of frozen baby peas
- 1 egg
- Zest from 1 lemon
- 2/3 tsp sea salt
- A pinch of black pepper
- 4 1/2 tbsp Tapioca flour
- 2-3 tbs ghee or 3-4 tsp coconut oil for cooking
- 1 1/2 cup finely diced radishes
- 1 celery stick, finely diced
- 2-3 spring onions, finely chopped
- 2 tbsp freshly squeezed orange juice
- 2 tbsp lemon juice
- 1/2 tsp horseradish (I used horseradish relish, look for varieties with as little additives as possible)
- 4 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- Place parsnips and sweet potato in a medium saucepan with water. Bring to boil. Once boiling, place a colander or a sieve over the saucepan and place salmon steaks over the steam. Steam for 2 minutes on each side or until light pink and just falling apart. Remove to a plate to cool down. Alternatively, you can lightly grill the salmon if steaming is not possible.
- Give parsnip and potatoes another minute. Check with a knife and if soft, drain and return back to the saucepan. I used frozen peas, so I thawed them out under hot water for a few minutes. Add peas to the cooked vegetables and mash together using a potato masher.
- Remove any skin and bones from the salmon steaks. Flake into small pieces and mix with mashed vegetables, lemon zest, sea salt and pepper. Let the whole mixture cool down for 5 minutes before adding egg and flour.
- In the meantime, prepare the salsa by chopping and mixing all ingredients together in a small bowl. Set aside.
- Combine egg with the cooled down salmon mixture. Add tapioca flour and incorporate together well.
- Heat 2 teaspoons of coconut oil in a large frying pan until sizzling hot. You should have a thin layer of oil to get some sizzle, which will help to form a nice crust on the patties. The mixture will be too soft to mould into patties using your hands, so use a spoon to scoop a golf size ball amount of batter. Use you fingers to help slide the mixture off the spoon into frying pan. Use the spoon to press and shape the cake once inside the frying pan. Repeat the process until you have filled the whole frying pan. Make sure to not overcrowd the pan, you need at least 1cm space between fish cakes. I had to do my mixture in 2-3 batches.
- Cook salmon fish cakes on medium/high heat for 4-5 minutes on each side or until golden brown crust forms. Add more coconut between batches.
- Serve salmon fish cakes with radish and celery salsa on top and extra veggies on the side. We had lightly cooked broccoli with silvered almonds and garlic burnt butter.
Preparation time: 20 minutes
Cooking time: 25 minutes
Number of servings: 3