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1
Place the potato in a small pot, cover with water, and bring to a boil.
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2
Salt the water and cook the potato until tender, 10 to 12 minutes.
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3
Drain, return to the pot, and mash.
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4
Meanwhile, place the fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets.
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5
Do not cover, bring to a boil, and reduce the heat to a simmer and poach for 8 to 10 minutes, until the fish is opaque.
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6
Remove the skin and transfer the salmon to a bowl.
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7
Flake the fish and season with salt and pepper.
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8
Add the mashed sweet potatoes to the bowl along with the Old Bay seasoning, half 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 cakes.
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11
If its too wet, add a few more cracker crumbs.
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12
Heat two skillets side by side, one with 2 tablespoons of the EVOO over medium heat and the other with 1 tablespoon of EVOO over medium-high heat.
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13
Form four 4-inch patties and turn the salmon cakes in the remaining cracker crumbs, then add them to the first pan.
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14
Cook the fish cakes for 2 to 3 minutes on each side to light golden.
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15
Add the red onions, celery, and garlic to the second pan and cook for 3 to 4 minutes.
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16
Then add the tomatoes, season with salt and pepper, and cook for 2 minutes more.
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17
Stir the vinegar into the relish, then sprinkle the sugar over top and stir again.
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18
Serve the fish cakes alongside the arugula with the agrodolce relish on top.
