Side Servings

Salmon fish cakes with summer-greens salad

By Abigail Donnelly
4
Easy
5 minutes
5 minutes
Wine/Spirit Pairing
Fryer’s Cove Sauvignon Blanc 2007
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Ingredients

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

Method

Ingredients

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
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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