I am currently out in Denver & Boulder CO so my recipe is a bit late this week. Check in to social to see what I am up to. If you are familiar with the area I would love to know where to go and what to see! 

Sweet Potato Salmon Cakes

Growing up I was never a big fish fan. I preferred chicken nuggets, pizza and hot dogs, I know what happened?!? My mom would try and trick me with fish sticks but every time I would bite into one hoping for a cheesy gooey core of a mozzarella stick but instead, I would find an unrecognizable flaky fish. Don’t worry, I am not blaming my mom at all, she was trying! I was just picky and impossible to please as far as food went. Yes, I was sassy from a young age.

I finally started becoming adventurous with my food when I left and went to college. Mostly, because I didn’t want to be “that girl” that did not like any food or could not go out with friends because she needed a kid’s meal. Sure this started in high school but college made me jump right out of my chicken nugget shell and try new things. And you know, once I did I was blown away with how good food could taste and what I was missing all along. Maybe my mom was right all along?

It is quite funny because JJ is the complete opposite. He has been ordering expensive fish meals at restaurants since he was young. It was funny when we first started dating because when we were out at restaurants he would order a fish dish and I would order a steak or burger or big pasta dish. The servers would inevitably serve me the fish and him the heartier plate, we would laugh and switch plates with the servers looking confused. They were eve more confused when they came back to my empty plate….I blame swimming.

Every once in a while try JJ’s meals and started to realize fish was actually quite delicious. Once I realized fish did not have to be flaky and fishy I was so excited to try it in all forms. Salmon is one that I kept coming back to over and over again. I think it is one of most friendly fish out there because it is not super fishy but has a thick flake that makes it enjoyable. It can be grilled, broiled, sautéed, mixed into a patty or cake and even enjoyed raw as sushi or sashimi. So many options!

Now that I am a wee bit more busy than usual, I needed more quick and healthy meals because you know I will not be settling for take out and frozen meals. I was at our local fish shop, fin-your local fishmonger (check it out if you are in Albany!) about a month ago and tried their gluten free sweet potato salmon patties. It was AWESOME. So, of course, I had to take a stab at it myself because I think this is a great way to not only get salmon but also get veggies all at once. You can make these ahead and freeze if you want them ready to go for the week or weeks to come.

In this recipe, I only included real food, okay, well that was probably a given. I would be happy to disclose the ingredients to any one who asked (see below) but I wanted to give a food shout out to a few key players that make this dish not only quick and easy but also healthy and GOOD for you. I am working on eating more of my “focus foods” thanks to InsideTracker and fish happens to be high on my list, so this recipe was a no-brainer.

Sweet Potato Salmon Cakes Shout Outs

Salmon: Thank you Omega-3s

Sweet Potatoes: Beta carotene is an eye catcher

Turmeric: Goodbye inflammation, hello yellow stained counters.

Garlic: Helps us ward off sickness…and vampires.

Alright, now for the recipe you have all been waiting for! I recommend pairing this with sautéed greens and rice and topped with some avocado, and of course invite me when you do.

Enjoy!

Gluten-Free Sweet Potato Salmon Cakes

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Ingredients

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• 2–6 ounce cans wild caught salmon
• 1 small sweet potato, peeled and cooked/mashed
• 2 eggs
• 2 cloves garlic, minced
• 2 small shallots, diced
• 1 jalapeno, diced
• 2 Tablespoons dijon mustard
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Juice from 1/2 lemon
• 2 Tablespoons coconut flour (more as needed)
• 2 Tablespoons coconut oil or ghee

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Instructions

1. In a large bowl, mix together salmon, sweet potato, eggs, garlic, shallots, jalapeño, mustard, spice and lemon until well combined. Mix in coconut flour 1 Tablespoon at a time until salmon mixture binds together.
2. In a large cast iron pan or skillet, heat oil/ghee over medium heat.
3. Divide salmon mixture into 8-10 cakes and flatten with hands.
4. Place salmon cakes, in batches, into pan and cook 4 minutes per side until golden brown and cooked through.

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Note: Allow the coconut flour to absorb the liquid for ~3-4 minutes before forming into patties, it will help the cakes stick together better.

Fishy Smell Be Gone 

Not a fan of having your house smell like fish for an eternity? Here are a few of my tips:

1. Make fish the night before trash night, that way you can toss the drippings ASAP.
2. Light a citrus candle while cooking and allow to burn an hour after cooking
3. Use the outdoor grill to cook your fish. Leaves the smell outside for the animals and neighbors!

If you have ever said, “I should eat more fish but I don’t like fish” this recipe is for you. It is sweet, spicy and a little fishy which is great for the picky eater. Enjoy and tag me on instagram when you make them!

Xoxo,

Sassy