From the August/September 2017 issue
Serves 4


For the salmon croquettes:

  • 3/4 pound wild salmon, cooked and flaked with a fork
  • 1/4 cup mashed or pureed sweet potato or pumpkin
  • 2 TBSP finely chopped red onion
  • 1 TBSP finely chopped fresh parsley
  • 1 TBSP Dijon mustard
  • 1 tsp finely grated lemon zest
  • 1 large egg, lightly beaten
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

For the salad:

  • 5 cups chopped kale (about 1 large bunch)
  • 2 cups finely chopped broccoli florets
  • 1 cup snap peas, thinly sliced

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