Tried, tested, devoured:
Spicy Asian Salmon Cakes
1 1/4 lbs. (approx. 3 cups worth) skinless cooked Salmon - I broiled 3 thawed frozen Costco fillets for 7 minutes and flaked, tad undercooked but since you are also pan sauteing, it kept it tender
1/4 cup scallion, chopped (white and green parts)
2 T. cilantro, chopped
1/2 cup Panko - I ground mine a little finer in food processor, or use a coffee bean grinder
2 teaspoons Asian Sweet Chili Sauce + 2 heads of garlic minced or Chile Garlic Sauce
Lime Zest from half a small lime
1/3 cup Mayonnaise (or yogurt if lower fat desired)
1 egg, lightly beaten
Black Sesame Seeds, small handful for topping your cakes (optional) - just happened to have recently purchased some from Central Market in bulk! What are the odds!
2 T. Seseme Oil
Directions:
Flake up salmon in a large bowl. Add scallion, cilantro, garlic and panko. Whisk together egg, chili sauce, lime zest and mayonnaise. Mix wet and dry together.
Form salmon mixture into desired sized cakes. Avoid over handling so it will be light. Press one side of the cake into your black sesame seeds.
Heat 2 T sesame oil in a large saute pan on Med/Hi until hot but not smoking.
Cook your salmon cakes (sesame seed side down first if you are using them) on each side until lightly browned, about 2 minutes per side.
Serve with lime wedges, garnish with cilantro.
SERVE WITH A SPICY SRIRACH MAYO or A SWEET AND SPICY THAI CHILI SAUCE
Spicy Asian Salmon Cakes
1 1/4 lbs. (approx. 3 cups worth) skinless cooked Salmon - I broiled 3 thawed frozen Costco fillets for 7 minutes and flaked, tad undercooked but since you are also pan sauteing, it kept it tender
1/4 cup scallion, chopped (white and green parts)
2 T. cilantro, chopped
1/2 cup Panko - I ground mine a little finer in food processor, or use a coffee bean grinder
2 teaspoons Asian Sweet Chili Sauce + 2 heads of garlic minced or Chile Garlic Sauce
Lime Zest from half a small lime
1/3 cup Mayonnaise (or yogurt if lower fat desired)
1 egg, lightly beaten
Black Sesame Seeds, small handful for topping your cakes (optional) - just happened to have recently purchased some from Central Market in bulk! What are the odds!
2 T. Seseme Oil
Directions:
Flake up salmon in a large bowl. Add scallion, cilantro, garlic and panko. Whisk together egg, chili sauce, lime zest and mayonnaise. Mix wet and dry together.
Form salmon mixture into desired sized cakes. Avoid over handling so it will be light. Press one side of the cake into your black sesame seeds.
Heat 2 T sesame oil in a large saute pan on Med/Hi until hot but not smoking.
Cook your salmon cakes (sesame seed side down first if you are using them) on each side until lightly browned, about 2 minutes per side.
Serve with lime wedges, garnish with cilantro.
SERVE WITH A SPICY SRIRACH MAYO or A SWEET AND SPICY THAI CHILI SAUCE
No comments:
Post a Comment