Grilled Salmon with Cassava Root Cakes and Cilantro-Lime Sauce

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.