Salmon Cakes & Asian Greens

Method

Directions

1. 1
   To make the salmon cakes: Heat 1-2 tablespoons of oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chile; saute for a few minutes to release the flavor. Remove from heat to cool slightly.
2. 2
   In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Add garlic/ginger oil into the salmon mixture; season with salt (about 1/4 teaspoon) and pepper. The sauce is relatively salty so be careful not to oversalt the salmon. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4-6 salmon cakes; they should be moist and just hold together.
3. 3
   To make the greens: If using a dense green like bok choy, fry it up first by slicing in half and pan-searing cut side down with a little oil for a few minutes until tender. You can add a little water to steam it if it's starting to brown too much without cooking through. Set aside and add back into the sauce once thickened. If using a leafier green like cabbage or kale, just a quick toss in the pan after making the sauce will be sufficient to wilt them.
4. 4
   To make the sauce: Add the soy sauce, ginger, hoisin or oyster sauce, lemon juice, sriracha and brown sugar to a wide (ideally non-stick) pan over medium heat. Cook and stir constantly for about 3 minutes until the sauce is the consistency of syrup. Adjust ingredients to taste. Turn off the heat and let the sauce sit for a minute while you fry up the salmon cakes.
5. 5
   Coat a non-stick or cast iron skillet with about 2 tablespoons of oil over medium heat. Once the oil is hot, fry the salmon cakes until brown, about 3-4 minutes on each side, turning carefully with a spatula. Set aside on paper towel.
6. 6
   Turn the heat on the sauce back on to medium and quickly toss the greens in the sauce (giving them a minute to wilt if not yet cooked).
7. 7
   Assemble with the salmon cakes on a bed of greens or with the greens on the side. Garnish with sesame seeds, cilantro, and green onion.