Asian Salmon Cakes

20130107_203631The benefits of healthy, low-mercury fish like wild-caught Alaskan salmon are seemingly endless. However, it is often difficult to find fresh wild salmon at stores, and if you  do, you’re likely to shell out at least $20 for a portion large enough to feed two. Canned wild salmon is a great alternative – it’s available almost anywhere and sold for a very reasonable price. Unfortunately, it’s not as aesthetically appealing as it’s fresh counterpart (plus you have to venture to the dreaded “Canned Meat” section of the grocery store…**shudder**). 

I’m not giving up on the potential of canned salmon to be worked into a delicious meal. I’ve had success working with it in a number of ways, plus I love the fact that its long shelf life means you can always have a can on hand for a quick meal in a pinch. For example, these Asian-inspired salmon cakes were born out of an evening where we had a bunch of random veggies in the fridge and not much else. I think they could be used in a number of meals, similar to how we’ve seen crab cakes treated nowadays (sandwiches, benedicts, salads, etc.)

Per usual, I didn’t do a great job of measuring, so feel free to play it by ear and adjust the quantities of herbs as you see fit. 

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  • (2) 6 oz. cans of canned salmon (I was lazy and sprung for the more expensive boneless and skinless this time, but if you’re watching your budget, don’t be afraid to buy the larger cans with bones and skin included. It’s not too difficult to remove them once you open the can, and you’ll save almost half by doing it yourself). 
  • 2 eggs
  • 3 tbsp chopped green onions (about half a bunch)
  • 3 tbsp cilantro (about 1/4 of a bunch)
  • 1 tsp. minced ginger
  • 1 tsp. minced garlic
  • Seasonings to taste (I used coriander, turmeric and Chinese five spice)
  • 3 tbsp. coconut flour (or any type of flour you have on hand)
  • Cooking oil (I used coconut)
  • Tamari or soy sauce
  • Lime

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 Beat two eggs in large bowl. Drain salmon and remove bones/skin if necessary. Add salmon, onions, cilantro, ginger, garlic, seasonings and flour to eggs. Mix well until evenly distributed and form into small patties (this recipe yielded 6 for me). If patties are too crumbly (i.e., not sticking together), add a little oil until a moister consistency is reached.

Heat oil in large skillet over medium high until hot. Place patties in pan and top with tamari/soy and juice of 1/2 of the lime. (NOTE: don’t go overboard on the tamari or soy – I have done this to try to rush the cooking process and ended up with very salty cakes…not good!). Let cook for about 5 minutes, or until bottom of cakes are golden brown. Flip cakes and add more oil to the pan as needed. Top again with a bit of tamari/soy and the juice of the other half of lime. Once other side is golden brown, the cakes are ready.

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Note the sad-looking cake to the bottom left of the photo – I tried to flip too soon!

I served these with a quick stir fry of bagged veggies and a surprisingly delicious Americanized Japanese salad (recipe to come).

 

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