Times are a changing, my friends. I invented these salmon cakes and am convinced that I could sell them for a large profit at our downtown restaurants. Fresh Alaskan salmon caught by yours truly, a tiny bit of soy, a hint of curry, a sprinkle of scallion, a little wasabi, and sandwiched between sprouts and peas. What a winning combination. I am really proud of myself, to be honest. If there were a burger contest tonight, these cakes would be the winners by a long shot. They are like the Seabiscuit of creative burgers--first the surprise winner, and then the favorite all others want to beat. They are that good.
|wasabi, hint of ginger, rice wine vinegar sauce|
|salmon cakes before cooking|
|salmon cakes after cooking...I want to eat one all over again......|
|sandwich thin (so as to leave all the flavor to the cake, but provide a vessel for eating), ginger-wasabi sauce and a layer of snow peas|
|add the salmon cake|
|top with sprouts|
|add sauce to the other sandwich thin and serve with roasted veggies of your choice (I used yukon golds, carrots, and sweet potatoes)|
|EAT AND ENJOY!!!!!!!!!!!|
For the salmon cakes....
- 1 pound fillet of wild Alaskan salmon (if you use this recipe, you are absolutely 100% never allowed to used canned, farmed, or Atlantic salmon)
- 1-2 teaspoons of curry powder, divided
- 2-3 scallions (mostly the white part, but some of the green), finely diced
- 2/3 cup panko bread crumbs, plus more for coating
- 3-4ish tablespoons of plain greek yogurt
- 1 large egg
- 1 healthy glug of low sodium soy sauce (probably about 1 tablespoon)
- fresh ground pepper to taste
- a little bit of olive oil
- sandwich thins
- snow peas
- Make a tinfoil boat for your salmon. (If the skin is still on, use regular tinfoil because the skin will stick to it after cooking and you can just use a spatula to separate the cooked fish from the skin. If it is skinless, use nonstick tinfoil and even go so far as to spray with Pam.)
- Lightly coat fish with olive oil.
- Sprinkle curry powder on top and crack a little fresh ground pepper too.
- I cooked the salmon in our tagine on the stove, but I realize not everyone is blessed to have this lovely device (go buy one now!). Otherwise, bake in the oven at 375 degrees until just cooked through. DON'T OVERCOOK!
- Scoop the salmon into a bowl and break apart with a fork.
- Add the scallions, egg, bread crumbs, soy sauce, and pepper. Add a teaspoon or so of curry powder--more or less depending on your preference. Mix thoroughly until nearly smooth.
- Form into patties.
- On a separate plate, sprinkle a layer of panko. Take each patty and press both sides into the panko. Press so that the panko sticks to both sides. (They don't need to be completely covered.)
- Heat a large nonstick skillet with a touch of oil over medium high heat.
- Once hot, place the patties in the skillet and cook until golden brown and a little crispy (about 7-10 minutes) on each side.
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons sesame oil
- 1 tablespoon olive oil
- 1 tablespoon sugar
- a few dashes of ground ginger
- 1ish tablespoon of wasabi paste (more or less depending on taste preference)
- a few twists on the pepper grinder
- Stir all the liquids together and the ground ginger. Mix. Add the wasabi. Add the sugar and the pepper. Mix again until smooth.
- Toast your sandwich thins.
- Coat the bottom thin with the wasabi sauce. (A teaspoon worked well to spread.)
- Place a layer of peas on the thin.
- Add your salmon cake.
- Top with sprouts.
- Coat the top thin with the wasabi sauce. Cover.
- EAT AND RELISH IN THE DELICIOUSNESS!