Salmon Cakes For Dinner

As I mentioned a few weeks ago, I recently purchased an air fryer. While I used my air fryer for cooking the salmon cakes and sweet potatoes, I also give directions for stovetop and oven baking methods.

Air-Fryer Salmon Cakes

When I make salmon or tuna fillets for dinner, I always make extra so I can make fish cakes at a later time.

Ingredients

Spicy Tartar Sauce:

1/2 cup olive oil mayonnaise
1 teaspoon finely minced garlic
1 teaspoon fresh lemon juice
1 tablespoon sweet pickle relish
1 teaspoon capers
1/4 teaspoon hot Cajun seasoning
Pinch of salt

Salmon Cakes:

Cooking spray
10 oz cooked salmon (or you can use canned salmon)
1 to 11/4 cups plain panko breadcrumbs, divided
2 tablespoons chopped fresh dill or 1 teaspoon dried
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1 large egg

Directions

Mix the Tatar sauce ingredients together in a small bowl and refrigerate until needed.

Coat the basket of an air fryer with cooking spray.

Place the salmon in a mixing bowl and break up into small pieces. Add ½ cup panko crumbs, dill, mayonnaise, mustard, egg, and pepper; stir gently until combined. Shape the mixture into four cakes. Lightly coat the outside of the cakes in panko crumbs.

Coat the cakes with cooking spray and place them in the prepared air fryer basket. Cook at 375 degrees F until browned and heated through about 15 minutes. Serve with the Tatar Sauce.

Directions for stovetop:
Heat ¼ cup vegetable oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully turn cakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer cakes to a paper towel-lined plate to drain 1 minute. Serve with the Tatar Sauce.

Air Fryer Sweet Potato Fries

Ingredients

16 ounces of sweet potatoes
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 teaspoons avocado oil

Preheat your air fryer to 375 degrees F.

Slice the sweet potatoes into finger-sized sticks (mine are between 1/4 and 1/2 inch). They don’t have to be perfect but try to keep the size fairly consistent.

Place the potato slices in a ziplock bag or mixing bowl, along with the oil, salt, pepper, and paprika, and toss to coat.

Transfer the sweet potatoes to the air fryer, and cook until tender and crispy (about 20 minutes). Shake the basket a few times to rearrange the fries, and use a metal spatula to turn them. Use your own judgment, cooking longer or shorter, if needed, keeping an eye on the fries to make sure they don’t burn.

Directions for Oven-Baked Sweet Potato wedges
Preheat the oven to 400 degrees K. Spread the coated potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven and serve immediately.

Quick Saute Of Baby Spinach Leaves

Ingredients

1 clamshell package(5oz) of organic baby spinach leaves
1 large clove garlic, peeled and sliced
2 tablespoon extra virgin olive oil
Salt and pepper to taste

Directions

Heat the oil in a medium skillet. Add the garlic slices and then the spinach leaves. Cover the pan and let the spinach cook on medium for one minute. Remove the cover, reduce the heat to low and cook the spinach, stirring often until wilted, about another minute or two. Serve immediately.

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