Wild Salmon Candy Potato Muffins Recipe

Wild Salmon Sweet Potato Cakes

Photograph by Alan Weiner

By Shalane Flanagan and Elyse Kopecky, authors of the Run Quick. Eat Gradual. Cookbook

As a substitute of utilizing fillers like breadcrumbs or stale crackers, these savory salmon desserts are filled with candy potatoes — a nutrient-dense and scrumptious root vegetable. Additionally they make for a balanced, all-in-one meal, combining a powerhouse of full proteins, advanced carbohydrates and wholesome fat. Frying the desserts in a beneficiant quantity of coconut oil ensures an attractive exterior and a melt-in-your-mouth middle. Don’t worry the fats. Coconut oil is anti-inflammatory and extremely digestible — gas that your physique will use now reasonably than retailer for later.

RELATED: Inside Shalane Flanagan and Elyse Kopecky’s Run Quick. Eat Gradual.

Wild Salmon Candy Potato Muffins Recipe

Serves 4


1/Four cup plus 2 tablespoons virgin coconut oil
1 medium yellow onion, finely diced
3/Four teaspoon high-quality sea salt
2 or Three cloves garlic, minced
1 cup orange-fleshed candy potato (yam) puree
eight ounces wild salmon, pores and skin and pin bones eliminated, flesh finely chopped (ask your butcher to do that)
2 eggs, crushed
1/2 cup almond flour
1/2 cup minced contemporary parsley
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon floor cumin
1/Four teaspoon freshly floor black pepper
1 lemon, lower into wedges (non-compulsory)
Avocado Cream, non-compulsory


  • In a 12-inch cast-iron skillet or heavy-bottom pan, warmth 2 tablespoons of the oil over medium-high warmth. Add the onion and 1⁄Four teaspoon of the salt and cook dinner, stirring sometimes, till the onion is gentle however not brown, about 5 minutes. Add the garlic and cook dinner, stirring consistently, for 1 minute.
  • In a bowl with the candy potato puree, mix the onion combination, salmon, eggs, almond flour, parsley, lemon juice, mustard, cumin, pepper, and the remaining 1/2 teaspoon salt.
  • Preheat the oven to 250°F. Line a baking sheet with a double layer of paper towels.
  • Wipe out the pan you cooked the onions in, then add the 1/4 cup oil and heat over medium warmth. When the oil begins to shimmer however shouldn’t be smoking, scoop 1/Four cup of the salmon batter and gently faucet the wrong way up on the facet of the pan to slip the batter into the oil. Use a spatula to press down barely so the desserts are about 1 inch thick. Prepare dinner till properly browned on the underside, about Three minutes (in the event that they’re browning too rapidly, flip the warmth down). Rigorously flip every cake over and cook dinner till the bottoms are deeply golden and cooked by, about 2 to three minutes.
  • Switch the salmon desserts to the baking sheet. Preserve heat within the oven when you fry the remaining desserts. If wanted, rigorously wipe the skillet clear and add extra oil.
  • To serve, organize the salmon desserts on particular person plates. ­Garnish with the lemon wedges and prime with a scoop of ­Avocado Cream (if utilizing).
  • Notice: The desserts will be made forward and organized in an hermetic ­container between sheets of parchment paper. Refrigerate for as much as Three days or freeze for as much as 3 months. Thaw within the fridge earlier than reheating at 250°F till heated by, about 20 ­minutes.

    The Skinny

    This recipe is from Run Quick. Eat Gradual. by Shalane Flanagan and Elyse Kopecky. Copyright © 2016 by Shalane Flanagan and Elyse Kopecky. Reprinted by permission of Rodale Wellness.

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