Salmon Cakes with Asian Vinaigrette

Salmon Fishcakes with Asian Dressing
Peter Cassidy Copyright © 2016
  • Yield: 4 servings


1tablespoon olive oil for frying
2cups mesclun, to serve
For the dressing
1 inch piece fresh ginger, grated
1/4cup sesame seed oil
1tablespoon sesame seeds
1/2 lemon, juiced
1clove garlic, crushed
For the fishcakes
4 skinless salmon fillets, roughly chopped
1teaspoon sesame seed oil
1tablespoon sesame seeds
1 egg
1 egg white
1 Thai Bird’s Eye chile, finely sliced
2 scallions, finely sliced
1/2 red onion, finely sliced
1-inch piece fresh ginger, grated
A handful of fresh cilantro, finely chopped


  1. First make the Asian dressing: Simply place all the ingredients in a bowl and whisk well to combine.
  2. Now make the fishcakes: Place the salmon,sesame oil, sesame seeds, egg, ginger, chile, scallions, red onion, and cilantro in a food processor and process together, making sure you retain a little texture.
  3. On a clean surface, divide the fishcake mixture and carefully shape into little patties about 1-inch thick. Transfer to a plate, cover, and chill for 30 minutes (or up to a day).
  4. Heat the olive oil in a large, non-stick sauté pan over high heat and cook about 4 to 5 fish cakes at a time (don’t overcrowd the pan or they won’t brown up as they should). Cook for a minute,then lower the heat a little, turn and cook for another 60 to 90 seconds (they are small so will cook quickly).
  5. Repeat until all the fishcakes are cooked and serve warm, drizzled with a little Asian dressing, and a mesclun salad.

Recipe reprinted with permission from Paleo Monday to Friday © 2016 by Daniel Green, Kyle Books

Nutritional Info *per serving

  • Calories 545
  • Fat 43g
  • Saturated Fat 7.5g
  • Sodium 0.3g
  • Carbohydrate 3g
  • Fiber 2.5g
  • Sugars 2.5g
  • Protein 35g