Salmon Cakes & Asian Greens
The perfect use for wild alaskan salmon chop. Adapted from Tyler Florence’s Hong Kong Salmon Cakes.
- Few tablespoons neutral oil for frying
- 2 garlic cloves, minced
- 1 medium-sized shallot, minced
- 1 tablespoon grated fresh ginger
- 1 serrano chile, minced
- 1 pound Salmon Chop
- 1/2 cup bread crumbs
- 2 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons mayonnaise
- 1 small or ½ large lemon, juiced
- 1 egg white
- Sea salt and freshly ground black pepper
- 1-2 tablespoons neutral oil
- 1 T fresh ginger, minced
- Hearty, mild wiltable green - such as 2 heads baby bok choy, broccoli raab, or napa cabbage
- 2 tablespoons low-sodium soy sauce
- 3 T hoisin sauce (can also use oyster sauce)
- 1/2 lemon, juiced
- 1 packed teaspoon brown sugar
- ½ - 1 teaspoon sriracha (depending on how much kick you like)
- 2 green onions
- 1 T toasted sesame seeds
- More cilantro
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.
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 ¼ 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.
To make the greens:
- If using dense green like a bok choy you’ll want to fry this up first by slicing it 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. Then 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 in the next step will be sufficient to wilt them.
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. Feel free to adjust any of the ingredients to taste. Turn off the heat and let the sauce sit for a minute while you fry up the salmon cakes.
- 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.
- Turn the heat on the sauce back on to medium, quickly toss the greens in the sauce (giving them a minute to wilt if not yet cooked).
- Assemble with the salmon cakes on a bed of greens or with the greens on the side . Garnish the dish with sesame seeds, cilantro, and green onion.