Salmon & Sweet Potato Cakes with Agrodolce Relish & Arugula

• 1 large sweet potato, peeled and cut into small chunks
• Salt
• 3 (6-ounce) salmon fillets, skin on
• 1 cup white wine
• 1 bay leaf
• Black pepper
• 1 tablespoon Old Bay seafood seasoning, a palmful
• 1 1/2 cups saltine cracker crumbs
• 1 egg, lightly beaten
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 tablespoon hot sauce
• 2 scallions, finely chopped
• 3 to 4 tablespoons finely chopped fresh dill
• 3 tablespoons EVOO (extra-virgin olive oil)
• 1 small red onion, thinly sliced
• 2 small celery stalks, finely chopped
• 2 garlic cloves, chopped
• 1 pint grape or cherry tomatoes, halved or quartered
• 2 tablespoons red wine vinegar
• 1 rounded teaspoon sugar
• 4 cups arugula or baby arugula leaves

1. Place the potato in a small pot, cover with water, and bring to a boil.
2. Salt the water and cook the potato until tender, 10 to 12 minutes.
3. Drain, return to the pot, and mash.
4. Meanwhile, place the fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets.
5. Do not cover, bring to a boil, and reduce the heat to a simmer and poach for 8 to 10 minutes, until the fish is opaque.
6. Remove the skin and transfer the salmon to a bowl.
7. Flake the fish and season with salt and pepper.
8. Add the mashed sweet potatoes to the bowl along with the Old Bay seasoning, half the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill.
9. Mix to combine.
10. The fish cake mixture needs to be just firm enough to mold cakes.
11. If its too wet, add a few more cracker crumbs.
12. Heat two skillets side by side, one with 2 tablespoons of the EVOO over medium heat and the other with 1 tablespoon of EVOO over medium-high heat.
13. Form four 4-inch patties and turn the salmon cakes in the remaining cracker crumbs, then add them to the first pan.
14. Cook the fish cakes for 2 to 3 minutes on each side to light golden.
15. Add the red onions, celery, and garlic to the second pan and cook for 3 to 4 minutes.
16. Then add the tomatoes, season with salt and pepper, and cook for 2 minutes more.
17. Stir the vinegar into the relish, then sprinkle the sugar over top and stir again.
18. Serve the fish cakes alongside the arugula with the agrodolce relish on top.

sweet potato, salt, salmon, white wine, bay leaf, black pepper, bay seafood seasoning, saltine cracker crumbs, egg, thyme, hot sauce, scallions, fresh dill, evoo, red onion, celery stalks, garlic, grape, red wine vinegar, sugar, arugula

Taken from www.epicurious.com/recipes/food/views/salmon-sweet-potato-cakes-with-agrodolce-relish-arugula-377493 (may not work)