Harlem-Inspired Fish Cakes and Birmingham Greens Salad Recipe

Harlem-Inspired Fish Cakes and Birmingham Greens Salad Recipe

This recipe features a green salad with turnip and mustard greens, which have been traditional ingredients in African American households for generations. The collard leaves are large, mustards have a peppery taste, and turnips add a hint of bitterness. Mashama Bailey, a renowned chef at The Grey in Savannah, Georgia, created a similar dish for Harlem EatUp! where her salad stole the spotlight. This recipe is from the cookbook "The Rise."

For the tomato sauce, sauté onions and garlic in olive oil, then add crushed tomatoes and simmer until reduced. The fish cakes are made with salt cod, potato, onion, garlic, curry powder, Worcestershire sauce, lemon zest, egg yolks, and mayonnaise. Shape the mixture into patties and pan-fry until golden brown.

The Birmingham Greens Salad is dressed with a vinaigrette made from olive oil, apple cider vinegar, shallot, sorghum, Dijon mustard, salt, and pepper. Toss tender mustard and turnip greens with pecans in the dressing. Serve the fish cakes topped with tomato sauce alongside the greens salad.

Marcus Samuelsson, a renowned chef and co-chair of Careers through Culinary Arts Program (C-CAP), shares this recipe from his cookbook "The Rise." He is known for his global restaurant empire and commitment to empowering underserved youth through culinary education. Celebrate the flavors of Harlem with this flavorful and vibrant dish.