Asian Salmon Cakes

chia's Note:

This is a great way to use up leftover salmon, and makes a wonderful sandwich , or serve them over salad greens

• Total Time: 1 hrs 45 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 lb poached salmon, chilled and flaked
• 2 cups panko
• 1/3 cup scallion, chopped
• 1/4 cup cilantro, minced
• 4 eggs
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons minced ginger
• 1 jalapeno, seeded and diced
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup panko
• 1/4 cup sesame seed
• oil (for frying)

Directions:

1. Mix the first 4 ingredients in a large bowl.
2. Whisk together the next 8 ingredients and add to the salmon mixture.
3. Add sesame seeds to 1 c panko.
4. Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour.
5. Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.

Reviews

[Chef #1541622]

This was delicious. My husband doesn't like fish and he loved it. I took the leftovers to work and everyone wanted the recipe. I changed the 4 eggs to 1 and added 1/2 cup 1% MILK to cut the calories and fat.

[Miraklegirl]

This was really good! I used regular bread crumbs because I couldn't find panko. Also I used a thai red chili instead of jalapeno. A very nice weekday lunch or dinner. Thanks Chia. Your recipes are always great!

[Chef #1544710]

I am a big fish cake fan, from salt cod and leftover mash to lobster cakes, but salmon cakes are a staple at my house and these are as good as it gets. No suggestion for improvement. I did use regular bread crumbs for the filling though and packaged salmon. I am looking forward to making it with a grilled salmon. I have a tip for all fish cakes, I fry at a pretty high temp for 3 minutes per side and then finish in a hot oven for 10 minutes. Pour the grease out of your pan first. This makes the cakes hot all the way through. Served with an asian slaw and 5 spice sweet potato fries. Toss potato wedges with a plain oil and then sprinkle on 5 spice, garlic powder and sea salt. Bake for @ 30 minutes at 475.