FOOD FOR THE SOUL
Salmon Fish Cakes with Mixed Herb Salad RECIPE JEN MURRANT
SERVES 2 Ingredients: 1 tbsp olive oil 6 shallots, chopped 1 tbsp fresh grated ginger 1 tsp chilli flakes 2 tbsp lime juice 250g salmon (wild caught or organically farmed) 1 cup mashed potato 2 tbsp buckwheat flour 1 tbsp dukkah SALAD: 100g organic mixed leaves, chopped
½ cup mixed fresh herbs (chervil, dill, mint) 1 tbsp lime juice ½ tbsp olive oil 2 baby cucumbers, chopped Method: Gently heat ½ tbsp olive oil in heavy based pan. Sauté shallots for 5 minutes. Add ginger, chilli flakes and lime juice. Increase heat, place salmon fillet (skin down) in the pan and cook for a minute or so. Turn, remove skin. Cover with shallot and ginger mix, reduce heat, cover and cook a further 5 minutes.
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Mix potato through the cooked salmon and shallot mix. Form into patties. Toss in buckwheat flour and dukkah. Heat remaining ½ tbsp olive oil on medium heat. Pan fry patties for approximately 1 minute each side, or until lightly golden. To prepare salad, place all ingredients in a bowl, toss well. Serve with extra chopped chervil and dill, lime wedges, avocado, extra dukkah and/or finger lime (optional). /healthyluxe www.healthyluxe.com.au
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| NOVEMBER 2020 | Holistic Bliss
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| APRIL 2020 | Holistic Bliss
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