Salmon and Sweet Potatoes


By Jan Walsh
Photography by Beau Gustafson

Moms know that a meal of salmon and sweet potatoes is good for you. So many moms make salmon croquettes served with baked sweet potatoes at home. The Silvertron Café’s Marco Morosini is reversing this tradition, making grilled salmon with sweet potato croquettes. 

Sweet Potato Croquettes


2 cups sweet potatoes, cooked

½ cup plain flour

1 tablespoon garam masala

1 tablespoon grated fresh ginger

1 teaspoon salt

¼ cup chopped fresh cilantro leaves

Olive oil, enough for frying


Mash the cooked sweet potatoes in a bowl. Add flour, garam masala, ginger, salt, and cilantro. Mix well. Form into small patties, approximately two inches in diameter. Cover bottom of large skillet with olive oil. Heat over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about two minutes on each side, or until they are golden, crispy, and cooked through. Plate alongside salmon on top of spinach.




1 six-ounce salmon filet, grilled

1 cup fresh spinach


Plate grilled salmon on top of spinach.

Chipotle Vinaigrette Ingredients:

½ cup honey

½ cup apple cider vinegar

3 tablespoons Dijon mustard

1. 7 ounces can chilies chipotles

Chipotle Vinaigrette Procedure:

Combine all the ingredients in a blender. Blend for a minute. Pour into a squeeze bottle. Garnish the salmon and the croquettes with drops of the vinaigrette.

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