Grilled Salmon with Cassava Root Cakes and Cilantro-Lime Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels completely restaurant worthy. I love pairing grilled salmon, which is packed with omega 3 fatty acids that support heart health, with crispy cassava root cakes for a unique twist on traditional sides. The cilantro lime sauce brings everything together with bright, fresh flavors that make the whole meal feel special without any complicated techniques. Best of all, most of these ingredients are affordable and easy to find, so you can pull this together any night of the week.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin on)
- ¾ kgcassava root(peeled and grated)
- 1red onion(finely minced)
- 237 mlfresh cilantro(chopped)
- 3lime(zest and juice)
- 4garlic cloves(minced)
- 6 tablespoonsolive oil
- 2eggs(beaten)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspooncumin
- 59 mlsour cream
Detail level
Instructions
- 1
Prepare the cassava cakes by squeezing excess moisture from the grated cassava using a clean kitchen towel, pressing firmly to remove as much liquid as possible.
Tip: Removing moisture is crucial for achieving crispy cakes rather than soggy ones.
- 2
In a medium bowl, combine the dried cassava, minced red onion, beaten eggs, 1 teaspoon of lime zest, salt, pepper, and cumin. Mix until evenly combined.
- 3
Form the cassava mixture into 8 equal patties, about 3 inches wide and 0.5 inches thick. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Tip: Slightly damp hands make forming patties easier.
- 4
Once oil is hot, carefully place cassava cakes into the skillet and cook for 4-5 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
Tip: Don't move the cakes too much while cooking—let them develop a crust before flipping.
- 5
While cassava cakes are cooking, prepare the cilantro-lime sauce by whisking together sour cream, 2 tablespoons lime juice, minced garlic, and most of the fresh cilantro. Season with salt and pepper to taste.
Tip: Reserve some cilantro for garnish to add brightness to the finished dish.
- 6
Pat salmon fillets dry with paper towels and season both sides generously with salt, pepper, and remaining lime zest. Heat remaining 3 tablespoons olive oil in another skillet over medium-high heat.
Tip: Dry salmon ensures better browning and a crispy skin.
- 7
Once oil shimmers, place salmon skin-side up in the skillet and cook for 4-5 minutes until skin is crispy, then flip and cook for an additional 3-4 minutes until the flesh is opaque throughout.
Tip: Salmon cooks quickly—avoid overcooking to keep the flesh moist and tender.
- 8
To serve, arrange 2 cassava cakes on each plate, top with a salmon fillet, and drizzle the cilantro-lime sauce over the top. Garnish with reserved cilantro and lime wedges.
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