Salmon Cakes with Asian Vinaigrette
- Yield: 4 servings
Ingredients
- 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
Instructions
- First make the Asian dressing: Simply place all the ingredients in a bowl and whisk well to combine.
- 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.
- 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).
- 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).
- 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