Salmon & Broccoli Cakes With Watercress, Avocado & Tomato Salad

Published November 11, 2013 by Hadufuns Bernardo

This recipe is another way of preparing your favorite salmon. This is perfect for special occasions and even during ordinary days.


  • 250g potatoes, sliced into chunks
  • 40 g broccoli, cut into small florets
  • A pack of 21 poached salmon fillets
  • 1 lemon, juiced and with wedges to serve
  • Small bunch dill, minced
  • ½ tablespoon sunflower oil
  • ½ tablespoon Dijon mustard
  • 1 small avocado, peeled, stoned and roughly chopped
  • 50g cherry tomatoes, sliced into halves
  • 50g bag watercress
  • Salted water

Salmon & Broccoli Cakes With Watercress, Avocado & Tomato Salad


  1. Place the sliced potatoes into a pan and add enough salted water.
  2. Simmer for around 5 to 7 minutes.
  3. Add the broccoli. Continue boiling for another 3 minutes or until the potato is tender.
  4. Drain excess water and let the potato and broccoli to steam dry.
  5. When dried and slightly cool, roughly mash the potatoes and the broccoli.
  6. Flake the salmon and add it to the mash mixture.
  7. Add half part of the freshly squeezed lemon juice.
  8. Add the dill and some seasoning.
  9. Shape the mixture into 2 cakes.
  10. Preheat the frying pan and then pour in the oil.
  11. Fry the cakes for around 3 minutes per side or until each side turns brown.
  12. In a separate bowl, mix well the remaining lemon juice, the mustard and the seasoning. Set the mixture aside.
  13. Combine the tomatoes, the avocado and the watercress in a separate bowl.
  14. Sprinkle the salmon cake with dressing and then add in extra lemon wedges.
  15. Place the mixture into a plater.
  16. Serve the salmon cake with the salad.

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