Salmon Cakes with Dipping Sauce
Fish cakes are a great way to get "Eww, it's fish" haters to try fish. If Micky you-know-who's Filet-O-Fish is the closest they've come to eating real fish, skip the dipping sauce here and serve with tartar sauce instead. Put the salmon cakes on a bun if you like. Don't make them too thick, though, or they'll need more oil to cook.
Ingredients
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| For the dipping sauce: | |
| 3 | tablespoons rice vinegar |
| 1 | tablespoon fish sauce |
| 1 | teaspoon Asian sesame oil |
| 1/2 | teaspoon Vietnamese chili paste |
| 1 | tablespoon dark brown sugar |
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| For the salmon cakes: | |
| 1 1/4 | pounds fresh salmon, skin removed, cut into 1-inch chunks |
| 1/2 | cup loosely packed, coarsely chopped fresh cilantro |
| 3 | scallions, white parts only, minced |
| 2 | teaspoons minced fresh ginger |
| 2 | teaspoons grated lime zest |
| 1 | large egg white |
| 1 | tablespoon white or yellow miso |
| 1 | teaspoon dark brown sugar |
| 1 | teaspoon roasted peanut oil |
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To
make the dipping sauce: In a small bowl, combine all ingredients. Set aside. |
|
To
make the salmon cakes: In a food processor, combine salmon, cilantro, scallions, ginger, and lime zest. Pulse until combined. Add egg white, miso, and brown sugar. Pulse until thoroughly incorporated. Form into 8 flat 3-inch-wide patties. |
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To
cook the salmon cakes: |