Wednesday, 14 November 2012

Wild Salmon Cakes with Fresh Ginger

2 good sized wild sockeye salmon fillets, skinned and coarsely chopped by hand
1 egg, lightly beaten
1 small shallot, minced
1 fat garlic clove, minced
1 small knob of fresh ginger..peeled and grated (I keep my fresh ginger in the never turns blue and green, always fresh ..cut off a knob, peel and grate.)
Coarse salt and freshly ground black pepper to taste
½ tsp crushed red pepper flakes
¼ cup Hellmann’s mayonnaise
¼ cup Greek yogurt
2 thinly sliced green onions, green part only
1 tbsp fresh orange juice
Grated zest of one orange
1 tbsp fresh lemon juice
1-½ tsp toasted sesame oil
Coarse salt and freshly ground black pepper to taste
Combine above ingredients in a bowl and make four good sized salmon cakes. 
Put on a plate and place in freezer for 20 minutes. 
Put a large nonstick skillet on medium high heat and swirl a bit of extra virgin olive oil in. When skillet is hot, add the salmon cakes and cook about three minutes per side. 
Plate with a good sprinkle of chopped fresh cilantro and add sauce.

Recipe from here.

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