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Salmon Cakes
Salmon cakes are one of the most delicious ways to use up leftover roasted salmon. Or you could roast a piece of salmon just to make these cakes. Either way, the rice flour in these cakes really helps to make them lighter and fluffier and the herbs add a fresh note. This mix can also be turned into a salmon burger by just making the patty larger.
Salmon cakes are one of the most delicious ways to use up leftover roasted salmon. Or you could roast a piece of salmon just to make these cakes. Either way, the rice flour in these cakes really helps to make them lighter and fluffier and the herbs add a fresh note. This mix can also be turned into a salmon burger by just making the patty larger.
Cook Time
60 Minutes
Serves
4
Directions
Step 1
Preheat oven to 350°F. Coat salmon in olive oil, season with salt and black pepper. Roast the salmon skin side down, for 4 to 5 minutes or until medium rare. Cool, then flake the salmon into a large bowl.
Step 2
Mix in the rest of the ingredients. Add chopped herbs. Refrigerate mixture for 2 to 3 hours or overnight.
Step 3
Make small cakes or patties, approximately 2 to 3 inches in size, and pan fry over medium-high heat in ghee or preferred cooking oil or deep fry them at 350°F.
Notes & Variations
- Serve with cilantro or tomato chutney. For a fall/autumn option, serve with cranberry chutney.
- For a crispier texture, deep fry. Remember, oil temperature is key.
Ingredients
1 pound wild salmon
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 egg
2 tablespoons minced red onion, leeks, or green onions
1 tablespoon rice flour
1 serrano chile, minced
2 tablespoons fresh grated ginger
1 teaspoon ajwain
1 teaspoon sea salt
1 cup loose chopped herbs such as parsley or cilantro
1 cup chopped greens such as kale or watercress, blanched and squeezed dry
Step 1
Preheat oven to 350°F. Coat salmon in olive oil, season with salt and black pepper. Roast the salmon skin side down, for 4 to 5 minutes or until medium rare. Cool, then flake the salmon into a large bowl.
Step 2
Mix in the rest of the ingredients. Add chopped herbs. Refrigerate mixture for 2 to 3 hours or overnight.
Step 3
Make small cakes or patties, approximately 2 to 3 inches in size, and pan fry over medium-high heat in ghee or preferred cooking oil or deep fry them at 350°F.
1 pound wild salmon
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 egg
2 tablespoons minced red onion, leeks, or green onions
1 tablespoon rice flour
1 serrano chile, minced
2 tablespoons fresh grated ginger
1 teaspoon ajwain
1 teaspoon sea salt
1 cup loose chopped herbs such as parsley or cilantro
1 cup chopped greens such as kale or watercress, blanched and squeezed dry
Notes & Variations
- Serve with cilantro or tomato chutney. For a fall/autumn option, serve with cranberry chutney.
- For a crispier texture, deep fry. Remember, oil temperature is key.
Tags:
DF
GF
NF
Tags:
DF
GF
NF
Now for some chutney on the side...
Both of these will pair well with these salmon cakes, take your pick!
DIP DIP DIP
