I did a seafood & citrus cooking class last week at the Cookshop in Vancouver and these salmon cakes were one of the items on the menu.
We used wild Pacific Salmon which is oilier than the sockeye I'd normally use and much more 'forgiving' as the chef kept saying. What he meant was that Sockeye being a drier fish is much easier to ruin when frying in recipes such as this one.
The salmon cakes were simple to prepare and delicious. They were peppered with kaffir leaves which added a citrusy bite to the natural sweetness of the salmon. The little cakes were coated with Panko crumbs and then gently pan-fried about a minute or so on each side.
We made a Ponzo dipping sauce using soy sauce, brown sugar, green onions, ginger and lime juice.
The chef used an ice-cream scoop to make the salmon cake rounds which worked brilliantly and kept each cake the same size. I promptly raced out and bought one!
I'm submitting this post to Weekend Herb Blogging being hosted this week by Wandering Chopsticks.
Wild Salmon & Kaffir Cakes Recipe
1 lbs wild pacific salmon filet
1 egg white
3 tbs of cornstarch
3 kaffir leaves, thinly sliced
1 tbs of freshly grated ginger
1 tbs chopped green onion
2 tbs freshly chopped parsley
1/2 tbs of wasabi paste
1/2 cup of panko crumbs and extra for coating
2 tbs of canola or vegetable oil
Ponzu Sauce Recipe
1/4 cup of soy sauce
Juice of 1 lime
1 1/2 tsp of brown sugar
1 tbs of minced green onions
1/2 tbs of grated ginger
- Pre-heat the oven to 350 F.
- Chop the salmon into fine cubes. Combine with egg white, cornstarch, kaffir leaves, ginger, green onions, parsley, 1/2 cup of panko crumbs and wasabi paste. Mix well.
- Form into small cakes using an ice-cream scoop or your hands.
- Coat the cakes in remaining panko crumbs. Heat 2 tbs of oil in a pan over a medium high heat.
- Gently fry the cakes for about 1 minute on each side or until golden. Transfer cakes to a warm oven while frying in batches.
- To make the dipping sauce, combine all sauce ingredients together. Serve salmon cakes warm with dipping sauce on the side.