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Salmon fish cakes with summer-greens salad

Salmon fish cakes with summer-greens salad

5 minutes

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Salmon fish cakes with summer-greens salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

4 ready-made salmon fish cakes
2 heads chicory
2 ready-made edamame and rocket salad packs
extra virgin olive oil, to drizzle

Method

Heat the salmon cakes according to the package instructions.
Break the tender chicory leaves away from the stem and arrange on the plate. Toss the edamame and rocket leaves with the enclosed dressing and a light glug of extra virgin olive oil and scatter the chicory leaves on top.
Serve with the warm salmon cakes.

Per serving: 1122.7kJ, 12.6g protein, 18.8g fat, 11.4g carbs