Salmon fishcakes & chilli kale salad

Name: Salmon fishcakes & chilli kale salad | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 2 medium White Potatoes, peeled and cut in half; 2 medium Sweet Potatoes, peeled and left whole; 2 packs Asda Flavoursome 2 Salmon Fillets; 25g pack fresh Flat Leaf Parsley, roughly chopped; 2 Limes, zest and juice, plus extra wedges to serve; ½ bunch Spring Onions, finely sliced; 40g Panko Breadcrumbs; 40g Sesame Seeds; Olive Oil spray or 1 tbsp Olive Oil; 75g Curly Kale, washed and patted dry with tough stalks removed; 1 tbsp Extra Virgin Olive Oil; 1 Chilli, deseeded and finely chopped; 12 Cherry Tomatoes, halved; 90g Asda Extra Special Apple Balsamic Vinegar Infused Beetroot, quartered

This colour-tastic fish dish is packed with goodness – a new weekday winner!

By Asda Good Living,22nd August 2023

Cook: 50 Mins

Serves: 4

Price: £2.26 per serving

Nutritional Information

Each 409g serving contains

Energy
9800kj
573kcal

29%

Fat
25.8g

High
37%

Saturates
4.5g

Low
23%

Sugars
18.8g

Low
21%

Salt
0.45g

Low
8%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2396kj/573kcal

Ingredients

2 medium White Potatoes, peeled and cut in half

2 medium Sweet Potatoes, peeled and left whole

2 packs Asda Flavoursome 2 Salmon Fillets

25g pack fresh Flat Leaf Parsley, roughly chopped

2 Limes, zest and juice, plus extra wedges to serve

½ bunch Spring Onions, finely sliced

40g Panko Breadcrumbs

40g Sesame Seeds

Olive Oil spray or 1 tbsp Olive Oil

75g Curly Kale, washed and patted dry with tough stalks removed

1 tbsp Extra Virgin Olive Oil

1 Chilli, deseeded and finely chopped

12 Cherry Tomatoes, halved

90g Asda Extra Special Apple Balsamic Vinegar Infused Beetroot, quartered

Method

Put the white potatoes into a pan and cover with cold water. Sit the whole sweet potatoes on top. Cover, bring to the boil, then lower the heat and simmer for around 20 mins until all the potatoes are just tender. Don’t overcook the potatoes; keeping them in larger pieces will help. Once cooked, drain well and leave to steam in the pan.

Meanwhile preheat your grill. Place the salmon onto a small roasting tray. Season then grill for 6–8 mins, until just cooked, turning halfway. Cool slightly. Preheat oven to 220ºC/fan 200ºC/gas 7.

In a large bowl, mash the potatoes until smooth. Add the parsley, lime zest, the spring onions and some seasoning and mix well. Flake in the cooked salmon and mix gently to combine. Use your hands to mould into 8 fishcakes.

Mix the panko and sesame seeds together in a shallow bowl. Roll each fishcake in the mix and place onto a baking tray. Spray over the olive oil spray or drizzle with the oil. Cook for 20 mins, carefully turning halfway through, until lightly golden.

Put the kale into a bowl. Season with salt and pepper then add the olive oil and lime juice. Use clean hands to scrunch the kale to tenderise slightly. Add the chilli, tomatoes and beetroot and toss gently. Serve with the fishcakes and extra limes for squeezing.

Cook’s tip: Replace the fresh salmon for the same amount of canned salmon or tuna, drained well, if you prefer.