Hatch Chile Salmon Cakes with Avocado Crema Recipe
A fresh, healthy, spicy spin on salmon cakes...
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Ingredients
Avocado Crema
- ½ cup plain nonfat yogurt
- 1 avocado - pitted and skin removed
- 2 tbsp. extra virgin olive oil
- ½ bunch cilantro - woody stems removed
- 1 lime juiced
- ½ teaspoon salt and a few grinds of pepper
Hatch Chile Salmon Cakes
- 12 ounces cooked salmon - flaked
- 1 small sweet potato - cooked and mashed
- ½ cup green chile - diced (I like medium heat, but use your preference)
- ½ red bell pepper - very finely diced
- 1 egg
- 1 tsp. ground cumin
- ½ tsp. smoked paprika
- ½ tsp. salt
- ground pepper
- 1 cup cornmeal - for coating cakes
- About 2 tbsp. olive oil
- Cooking spray
Instructions
Avocado Crema
- Combine yogurt, avocado, olive oil, cilantro, and lime juice in the bowl of a food processor or blender.*
- Add several grinds of course salt (or about 1/4 tsp. fine sea salt) and a couple of grinds of pepper. Taste for seasoning.
- If crema is too thick, add a bit more lime juice and/or olive oil.*
- Set aside.
Salmon Cakes
- Mix ingredients salmon through pepper in a large bowl, using a rubber spatula or your hands to combine well.
- Shape mixture into 4 balls. Roll carefully in cornmeal to coat.
- Heat a bit of oil in a heavy saute pan. I spray the pan with cooking spray, and swirl the oil around to coat the entire pan.
- On medium heat, place formed salmon balls into the pan. Allow them to cook for 3-4 minutes. Press gently to slightly flatten them. When the cakes are golden brown, gently turn them.
- Cook an additional 3-4 minutes until golden brown on both sides.
To Serve:
- Top salmon cakes with a spoon of avocado crema, and garnish with a bit of chopped cilantro, crumbled cotija, and/or lime wedges as desired.
Notes
Taste your food for seasoning! You don't want it to be salty, but neither do you want it to taste flat.
Canned salmon is a decent substitute, but the texture and taste won't be as good. Make sure you pick out any skin, bones, and cartilage.
Several factors determine the thickness of the cilantro crema, like the size of your avocado. Taste it, and add a little more liquid (olive oil, lime juice). Season as needed.
Macronutrients are an approximation only from MyFitnessPal.com!
Nutrition
Serving: 1g | Calories: 390kcal | Carbohydrates: 14g | Protein: 27g | Fat: 27g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com