Servings4
Ingredients
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Instructions
- Boil the almond potatoes until tender, about 12–15 minutes. Drain carefully and let them dry for a minute.
- Mix chopped salmon with egg, almond flour, dill, lemon zest, Dijon, salt and pepper. Shape into four small cakes and chill for 10 minutes.
- Mash the potatoes with butter and warm milk; keep the mash slightly rustic. Stir in the peas just before serving.
- Heat olive oil in a non-stick pan and cook the salmon cakes for 4 minutes per side, turning gently, until golden and cooked through.
- Serve the cakes over almond potato mash with lemon wedges. The almond flour gives a tender, lightly nutty crust.
Kitchen note: Keep the pieces an even size and give them room in the pan or on the serving plate.
Why you'll like this recipe
- Dill, lemon and dijon mustard gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: almond potato mash and green peas.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve these tender cakes with almond potato mash and peas. Prefer a crisp panko coating? Try Panko Salmon Bites with Apple Salad and Goat Cheese Dip.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.