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Lemony salmon fishcakes with asparagus


Serves: 2
timePrep time: 25 mins
timeTotal time:
Lemony salmon fishcakes with asparagus
Recipe photograph by Ant Duncan

Lemony salmon fishcakes with asparagus

These fishcakes are packed with vitamin B12, which can help to keep the nervous system healthy and boost energy levels. If cooking for one, the extra fishcakes can be frozen at the end of step 1

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
592Kcal
Fat
29gr
Saturates
5gr
Carbs
43gr
Sugars
6gr
Fibre
4gr
Protein
38gr
Salt
1.3gr

Abigail Spooner

Abigail Spooner

Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1 x 240g pack salmon fillets, skinned and cut into chunky pieces
  • 100g fresh breadcrumbs - use gluten-free breadcrumbs if required
  • zest and juice of 1 lemon
  • 1 medium egg yolk
  • 1 echalion shallot, finely chopped
  • ½ x 20g pack tarragon, leaves picked, or ½ tbsp dried tarragon
  • 40g capers
  • 50g light mayonnaise
  • 1 tbsp oil
  • 1 x 250g pack asparagus, trimmed

Step by step

Get ahead
The fishcakes can be frozen at the end of step 1.
  1. Put the salmon in a food processor with 75g of the breadcrumbs, the lemon zest, egg yolk, most of the shallot and half the tarragon. Season and pulse until roughly minced but still chunky in texture. Stir through 30g of the capers, then shape the mixture into 6 small round patties. Place the remaining 25g breadcrumbs in a shallow bowl and lightly coat the patties, one by one, pressing them in the crumbs. Chill in the freezer while you make the tartare sauce.
  2. Chop the remaining capers and tarragon. Stir into the mayo with ½ tablespoon lemon juice, the remaining shallot and some black pepper. Cut the remaining lemon into wedges for serving.
  3. Bring a pan of salted water to the boil. Heat the oil in a non-stick frying pan and fry the salmon cakes over a medium heat for 4-5 minutes on each side, or until golden brown and cooked through.
  4. When you turn the fishcakes, add the asparagus to the pan of water, bring back to the boil and cook for 3-4 minutes until tender, then drain.
  5. Serve 3 fishcakes per person, alongside the asparagus, lemon wedges and a dollop of tartare sauce.

     

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