Salmon fish cakes with summer-greens salad

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Recipe by:   Abigail Donnelly
Serves:   4
Prep time:   5 minutes
Cooking time:   4
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

Wine: Fryer’s Cove Sauvignon Blanc 2007