Salmon Fishcakes with Fennel Citrus Salad, Burnt Lemon Yogur

• tiempo total: 29 minutes

Ingredientes

Ingredients (Makes 6–8 fishcakes):

2 raw salmon fillets (skin removed, ~250–300g)

4–5 sun-dried tomatoes (in oil, drained)

4 garlic clove

Zest of 1 lemon

A handful fresh parsley

1/4 cup grated parmesan

1 egg

1/2 cup breadcrumbs (plus extra for coating)

1/4 tsp smoked paprika or pinch chili flakes (optional)

Salt & pepper

Olive oil, for frying

Fennel Citrus Salad:

1 small fennel bulb, thinly shaved

2 cups arugula or mixed greens

1/2 cup cherry tomatoes

Juice of 1/2 lemon

1/2 tsp honey

2 tbsp olive oil

Salt & pepper

To Serve:

1/2 cup plain full-fat Greek yogurt

Olive oil (for drizzling)

1 lemon, halved (to char)

Microgreens (for garnish)

Optional: fennel fronds or flaky sea salt

Instrucciones

Prepare the Fishcake Mix:

In a food processor, pulse raw salmon (skin removed), sun-dried tomatoes, garlic, lemon zest, parsley, parmesan, egg, paprika (if using), bread crumbs, salt, and pepper until finely chopped but not over puréed.

Shape & Chill:

Form into 6–8 patties, about 1/2 to 3/4 inch thick. Chill in the fridge for 20–30 minutes to firm up — this step is essential when using raw fish.

Fry the Fishcakes: Heat a pan over medium. Add a generous drizzle of olive oil. Fry the patties for 4–5 minutes per side over medium heat until golden, crisp, and cooked through (internal temp should reach 145°F / 63°C if checking). Add in the lemon as well to char.

Make the Salad:

Toss fennel, arugula, and tomatoes with olive oil, honey, lemon juice, salt, and pepper.

Plate & Finish:

Spread a spoonful of Greek yogurt onto each plate. Drizzle with olive oil. Squeeze lemon. Top with 1–2 fishcakes. Add salad on the side.

Garnish fishcakes with microgreens, and optionally finish with fennel fronds or flaky salt.