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1
Put the potatoes in a small pot, cover with water, and bring to a boil over high heat.
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2
Salt the water and cook until tender, 10 to 12 minutes.
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3
Drain, then return the potatoes to the pot and mash.
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4
Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover.
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5
Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes.
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6
Remove the skin and transfer the salmon to a bowl.
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7
Flake the fish with a fork and season with salt and pepper, to taste.
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8
Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill.
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9
Mix to combine.
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10
The fish cake mixture needs to be just firm enough to mold into cakes.
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11
If its too wet, add a few more crumbs.
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12
Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat.
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13
Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan.
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14
Cook the fish cakes until light golden, about 2 to 3 minutes on each side.
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15
Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes.
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16
Add the tomatoes, season with salt and pepper, to taste, and cook 2 minutes more.
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17
Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes.
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18
And arugula.
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19
Arrange the fish cakes on individual serving plates alongside the arugula.
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20
Top with the agrodolce relish and serve.
