Glazed Salmon with Potato Patties

Name: Glazed Salmon with Potato Patties
Total time: 1 h 25 min
Yield: 4
Ingredients: 3 cups baby Spinach; 3.333 cups floury potatoes; 0.5 cup smoked, diced, Bacon (streaky, American); 3 tablespoons pitted black olives; 1 cup sweet Corn (from a tin, drained); 0.333 cup Feta cheese (crumbled); 0.5 cup freshly grated Parmesan cheese; 2 tablespoons unbleached All purpose flour; 0.375 cup skim milk; Nutmeg; 3 tablespoons Avocado oil; 4 fresh Salmon fillet (skinned, approx. 150 g each); 1.5 tablespoons Avocado oil; 2 tablespoons Maple syrup (for brushing)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 25 min.

Preparation

Calories:

1078

calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,078 kcal	(51 %)
Protein	100.87 g	(103 %)
Fat	55.68 g	(48 %)
Carbohydrates	47.67 g	(32 %)
Sugar added	6.05 g	(24 %)
Roughage	8.92 g	(30 %)

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Vitamin A	2,520.53 mg	(315,066 %)
Vitamin D	0.47 μg	(2 %)
Vitamin E	5.43 mg	(45 %)
Vitamin B₁	1.3 mg	(130 %)
Vitamin B₂	2.38 mg	(216 %)
Niacin	54.13 mg	(451 %)
Vitamin B₆	3.7 mg	(264 %)
Folate	627.92 μg	(209 %)
Pantothenic acid	6.55 mg	(109 %)
Biotin	16.28 μg	(36 %)
Vitamin B₁₂	9.98 μg	(333 %)
Vitamin C	95.97 mg	(101 %)
Potassium	4,134.3 mg	(103 %)
Calcium	651.87 mg	(65 %)
Magnesium	361.38 mg	(120 %)
Iron	11.79 mg	(79 %)
Iodine	5.1 μg	(3 %)
Zinc	5.52 mg	(69 %)
Saturated fatty acids	12.68 g
Cholesterol	251.7 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 3 cups
baby Spinach

For the potato cakes: 3.333 cups
floury potatoes; ½ cup
smoked, diced, Bacon (streaky, American); 3 tablespoons
pitted black olives; 1 cup
sweet Corn (from a tin, drained); 0.333 cup
Feta cheese (crumbled); ½ cup
freshly grated Parmesan cheese; 2 tablespoons
unbleached All purpose flour; ⅜ cup
skim milk; Nutmeg; 3 tablespoons
Avocado oil

For the salmon: 4
fresh Salmon fillet (skinned, approx. 150 g each); 1 ½ tablespoons
Avocado oil; 2 tablespoons
Maple syrup (for brushing)

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Preparation steps

Cook the potatoes in boiling salted water for 30 minutes. Drain, let the steam evaporate and, while still hot, put through a potato ricer. Leave to cool.

Render the fat from the bacon in a pan without adding oil, fry until crispy, and remove from the pan.

Finely chop half of the olives. Mix the sweetcorn, feta, parmesan, flour, milk, bacon, and chopped olives through the potato and stir until smooth. Season with salt, ground black pepper and nutmeg. Form the mixture into small cakes and fry in a saute pan, on both sides in hot avocado oil until golden brown.

Meanwhile season the salmon with salt and ground black pepper. Heat the oil in a pan and fry the salmon on both sides until golden brown. Reduce the heat and brush the salmon with maple syrup to form a glaze.

Arrange the potato cakes with the salmon on warmed plates and serve garnished with the spinach and the remaining olives.