Baked salmon and fish cakesMakes 2-3Ingredient60g salmon, flaked60g sole fish, flakedOne by fourth tsp fresh lemon zestHalf tsp ginger, finely chopped 2 tbsp red onion, finely chopped 2 tbsp garlic, finely chopped 2 tbsp celery, finely chopped 1tbsp bell peppers (red or yellow), finely chopped1 tbsp fresh and chopped coriander 1tbsp breadcrumbs One by fourth spoon egg white for bindingHalf tbsp Dijon mustard2 tbsp mayonnaise1 tsp lemon juice3 tbsp olive oil For the salad10g mix baby greens3 tbsp Greek yogurt4-5 dates or toasted nutsHalf tsp Dijon mustard1 tsp lemon juice1 tbsp ml olive oil 1 tsp garlic, finely chopped 1 tsp celery, finely chopped 1 tsp coriander, finely chopped Salt and pepper to tasteMethodSauté red onion, celery, garlic and bell peppers in one tablespoon olive oil. Let the mix cool. Marinate the fish flakes with a little ginger, lemon juice, season with salt and pepper and steam for 5-8 minutes. To the cooled onion mixture, add the fish flakes. Add lemon zest, coriander, breadcrumbs and the egg white, mayonnaise and mustard and bind all the ingredients together. Make small roundels of the mixture and pan-fry till golden brown in colour or sear for a minute in the pan and then bake in the oven for 3-4 minutes at 180 degrees Celsius. To make a dressing for the salad, take lemon, Dijon mustard, yogurt, celery, coriander, and whisk with raw chopped garlic. Plate the greens—rocket, lettuce, etc.—drizzle olive oil, put in dates, nuts, place the fish cakes and serve with the dressing.