Salmon & Broccoli Cakes With Watercress, Avocado & Tomato Salad
This dish brings together tender poached salmon, mashed potatoes, and flavorful broccoli into delicious cakes that are pan-fried until golden. Served alongside a vibrant avocado, tomato, and watercress salad, drizzled with a tangy lemon-mustard dressing, this meal is a delightful and satisfying combination of flavors and textures.
— Constant Cookbook
Ingredients
- 500g potatoes , cut into chunks
- 85g broccoli , cut into small florets
- pack of 2 poached salmon fillets
- juice 1 lemon , plus wedges to serve
- small bunch dill , chopped
- 1 tbsp sunflower oil
- 1 tbsp Dijon mustard
- 1 avocado , peeled, stoned and roughly chopped
- 100g cherry tomatoes , halved
- 100g bag watercress
Instructions
- Cover the potatoes in salted water, bring to the boil and simmer for 8-10 mins, until just tender, adding the broccoli 3 mins before the end of cooking time. Drain, allow it all to steam dry, then roughly mash. Flake in the salmon, add half the lemon juice and dill with some seasoning, then shape into 4 cakes.
- Heat the oil in a pan and fry the cakes for 3 mins each side until golden. Meanwhile, mix remaining lemon juice with the mustard and seasoning, then set aside. Mix the avocado, tomatoes and watercress and divide between plates. Serve one fish cake each with the salad, drizzled with dressing, and extra lemon wedges for squeezing over.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 315 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 0.7 milligram of sodium
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