Ginger Salmon Cakes
Steamed bok choy makes a wonderful accompaniment to these Asian-inspired salmon cakes.
- 2 Tbs. coarsely chopped fresh ginger
- 2 green onions, coarsely chopped
- 1 lb. salmon fillet, skin and pin bones removed and fillet cut into pieces
- 1 tsp. cornstarch
- 1 egg white
- Pinch of salt
- 1 tsp. Asian fish sauce
- 1 Tbs. canola oil, plus more as needed
- 1 Tbs. sesame seeds, toasted
- Soy sauce for serving
- Hot-pepper sauce for serving
- 1 lemon or lime, cut into wedges
Combine the seasonings and fish
In a food processor, combine the ginger and green onions and process until finely chopped, stopping once or twice to scrape down the sides of the work bowl. Sprinkle the salmon with the cornstarch and add to the processor along with the egg white, salt and fish sauce. Using quick pulses, process until the mixture resembles coarsely ground meat. Do not overprocess or the cakes will be heavy.
Form and refrigerate the cakes
Divide the salmon mixture into 8 equal portions. With moistened hands, gently shape each portion into a patty about 1/2 inch thick. Transfer to a plate, cover with plastic wrap and refrigerate for 5 to 10 minutes.
Cook the cakes
In a large fry pan over medium heat, warm the 1 Tbs. oil. Add the salmon cakes and cook until golden brown underneath, about 3 minutes. Turn the cakes over, adding more oil if needed, and cook until the cakes are slightly springy to the touch and have lost their raw color in the center, 2 to 3 minutes more.
Transfer the salmon cakes to individual plates and sprinkle with the sesame seeds. Serve immediately and pass the soy sauce, hot-pepper sauce and lemon wedges at the table. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).