Friday, July 15, 2011

Spicy Asian Salmon Cakes ~ Five for Fridays ~ Five Photos and a Recipe

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Spicy Asian Salmon Cakes

1 1/4 lbs. (approx. 3 cups worth) leftover skinless cooked Salmon (mine had been cooked with soy sauce, brown sugar and ginger)
1/4 cup scallion, chopped (white and green parts)
2 T. cilantro, chopped
2 teaspoons Chili Garlic Sauce
1 teaspoon sesame oil
Lime Zest from half a small lime
1/3 cup Mayonnaise
1/2 cup Panko
1 egg, lightly beaten
Black Sesame Seeds, small handful for topping your cakes (optional)
2. T. vegetable oil for sauteing up in a pan (or your choice of oil)

Directions:

Preheat oven to 350.  Flake up your leftover salmon in a large bowl.  Add scallion, cilantro, chili garlic sauce, sesame oil, lime zest, mayonnaise, panko and egg.  Mix together well.

Form salmon mixture into desired sized cakes.  Press one side of the cake into your black sesame seeds.

Heat oil in a large saute pan 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.

Transfer browned salmon cakes to a pan or baking sheet and finish cooking in the oven until warm throughout, about 4-5 minutes.  Do not overcook here as you do not want to dry out the salmon that is already cooked.

Serve with lime wedges, garnish with cilantro and chives. 

SERVE WITH A SPICY SRIRACH MAYO or A SWEET AND SPICY THAI CHILI SAUCE

Moist, flavorful and SUPER, SUPER DELICIOUS!!!!!!!!!!

11 comments:

StephenC said...

I do enjoy your posts.

Care's Kitchen said...

Thanks StephenC :) That makes me happy :)) These are AWESOME!!!

Andrea the Kitchen Witch said...

Hello gorgeous!! Wow - I'm always impressed by your photography but man, these are really good!! Your food styling is outstanding. Will you come style my stuff please??? :)

highlandsranchfoodie said...

I'm loving every single ingredient in this recipe. Bookmarked! And with those beautiful black sesame seeds for garnish? Perfect.

Karen said...

Great use for leftover salmon. Perfect flavor combo...
And as always, love the photos!

Nuts about food said...

That much leftover salmon is an illusion in my home, but I would go out and buy it purposely to make these.

Jenn said...

I cannot get over how lovely those pictures are! Who needs words when your pictures say it all.. YUM!!

Magic of Spice said...

These look absolutely wonderful! Seafood cakes are always a joy in the summer especially and this is a great recipe :) Great photos as well!

Margie said...

Love how you finished these in the oven! They look wonderful, bet the Asian flavors are fab. I still have a can of Alaskan sockeye from a recent round of recipe testing, think I'll give it go with that.

Shu Han said...

those look gorgeous! that much leftover salmon is quite impossible for me, but i may try that with canned. love the black sesame seeds! i've made asian style salmon croquette balls too, but these look so good i think i'm going to try them soon (:

http://mummyicancook.blogspot.com/2011/04/salmon-korokke-croquette-balls-with.html

Koh lanta holiday said...

I made my own Thai chili sauce to make it more intense. Thank you for sharing the recipe.