Salmon fish cakes with summer-greens salad

Salmon fish cakes with summer-greens salad

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  • 4
  • Easy
  • Carb Conscious Fat conscious Heart friendly Pescatarian
  • 5 minutes
  • 5 minutes
  • Fryer’s Cove Sauvignon Blanc 2007


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

Cooking Instructions

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
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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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