salmon potato cakes with kohlrabi salad

We’ve simplified cooking once more. Potatoes boil until tender while salmon cooks in the very same pot.

Then the potatoes get mashed, making these fish cakes ultra soft. We thinly sliced kohlrabies, a turnip-like vegetable belonging to the cabbage family, for a refreshing side. It’s mild and slightly sweet and also rich in vitamin C and B, a nutritious veggie for these cooler months. Cook, relax and enjoy!

What you'll need: 12 oz Yukon Gold potatoes 8 oz salmon 1 lemon fresh parsley sprigs 1 teaspoon Dijon mustard 12 oz kohlrabi 2 oz shallot coarse salt all-purpose flour 1 large egg olive oil

Equipment: large pot colander zester nonstick skillet

Recipe steps: 1. Cook potatoes Peel potatoes and cut into 1-inch chunks. Place in a large pot and cover with cold water by 1-inch. Season with salt and bring to a boil.

  1. Cook salmon When water is boiling, rub salmon with 1 teaspoon oil and season with ¼ teaspoon salt and pepper. Place in a sieve or a colander and put on top of pot that has potatoes in it (make sure bottom does not touch water). Cover pot with a lid or foil and let steam for 10 minutes.

  2. Mash together Transfer salmon to a plate and drain potatoes when fork tender into the colander. Return potatoes to pot and stir over medium-high heat to dry out, about 1 minute. Mash roughly and season with 1 teaspoon salt. Sprinkle 1½ tablespoons flour into potatoes. Flake salmon apart with a fork and stir into potatoes.

  3. Form patties Zest lemon. Remove parsley leaves from stems and chop ¾ of them. Stir parsley, lemon zest, and 1 beaten egg into potato mixture. Mix until well combined. Form mixture into 4 patties and dust patties with flour. Chill in refrigerator while you prep the salad.

  4. Make salad Squeeze juice from half the lemon. Whisk together with Dijon and 2 tablespoons oil. Season with pepper and ½ teaspoon salt. Peel kohlrabi and shallot and thinly slice both. Toss with dressing and remaining parsley leaves.

  5. Fry salmon cakes Heat ¼ cup oil in a nonstick skillet over medium-high. Add salmon cakes and fry until golden on both sides, about 3 minutes a side. Squeeze remaining lemon half over the top and serve with salad. Enjoy!