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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.
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|
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:
Heat oil in a large nonstick skillet over medium heat
until hot but not smoking. Add patties and cook, turning
once, until golden on both sides and cooked through,
3 to 4 minutes per side. If your pan isn't large
enough to hold all the patties, transfer finished
cakes to a cookie sheet and hold in a 200°F oven.
Serve cakes immediately with dipping sauce.
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