Salmon & Broccoli Fish Cakes with a Side Salad

Low in calories and ready in 30 minutes, this is my go-to lunch this summer. It will keep you full all afternoon!

Salmon & Broccoli Fish Cakes with a Side Salad - The Beginner's Cookbook
Salmon & Broccoli Fish Cakes with a Side Salad – The Beginner’s Cookbook

What you need:

  • A knife and a chopping board
  • A big pan to cook the fish cakes
  • A pot to cook the potatoes & a colander
  • A potato masher to for the potatoes (a fork will do if you don’t have one)
  • A big bowl for the side salad
  • A small bowl to prepare the seasoning

Ingredients for 2 persons:

  • 2 poached salmon fillets
  • 5 mid-sized potatoes
  • 1/2 cup broccoli florets (90gr)
  • 1 big handful cherry tomatoes
  • 2 handfuls spinach
  • 1 avocado
  • 1 lemon
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • Salt & pepper

Before you start:

  • Peel the potatoes & cut them in small chunks, roughly the same size so they cook at the same pace
  • Cut the broccoli into small florets
  • Flake the salmon fillets with a fork
  • Squeeze the lemon

Ready to go?

  • Let’s make the fish cakes:
    • Bring a pot of salted water to boil and simmer for 10-15 minutes till the potatoes are tender (use a thin, sharp knife to check).
    • Add the Broccoli 3 minutes before the end of cooking time.
    • When ready, drain them and add the potatoes & the broccoli florets back to the hot pot, add 1 tablespoon Dijon mustard and mash them.
    • Add the flaked salmon, half of the lemon juice, salt & pepper to taste, and divide in 4 parts that you will shape in 4 equal sized cakes.
  • In a large pan, add 1 tablespoon of olive oil and cook the fish cakes for 3 minutes on each side over medium heat till they are golden.
  • While the fish cakes are cooking, let’s prepare the side salad:
    • Mix the avocado (peeled, stoned and roughly chopped), the cherry tomatoes and the spinach.
    • In a small bowl prepare the seasoning: 1 tablespoon of olive oil, half of the lemon juice, 1 tablespoon Dijon mustard, salt & pepper. Mix well and pour over the salad.

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