Friday, July 15, 2011
Spicy Asian Salmon Cakes ~ Five for Fridays ~ Five Photos and a Recipe
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)
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!!!!!!!!!!