I'm always a little hesitant to try a new recipe for something when I already have a perfectly good recipe for the same thing. When I saw this recipe for Salmon Cakes in my Fresh and Fabulous magazine, I didn't really think too much about it because I already have a salmon burger recipe that I just LOVE. For some reason I kept going back to the recipe though and after reading through it, I realized that it was quite a bit different than the burgers that I had been making for years.
I had never considered poaching the salmon before forming it into patties or coating the patties in panko and sesame seeds. Who knows, maybe I will like this recipe even BETTER than the original.
1 pound fresh salmon
3 Tablespoons fresh lime juice
3 Tablespoons soy sauce
2 Tablespoon rice vinegar
2 Tablespoons fresh ginger
1 Tablespoon sugar
1 teaspoon kosher salt
3 cups panko
1/3 cup minced scallions
1/4 cup fresh cilantro
1/4 cup sesame seeds
2 Tablespoons canola oil
Poach salmon, topped with lemon slices, in barely bubbling water for about 7 minutes.
Flake with a fork once cooled.
Combine eggs, lime juice, soy, vinegar, ginger, sugar and salt.
Combine salmon, 2 cups panko, scallions and cilantro.
Add wet ingredients.
Combine remaining 1 cup panko and sesame seeds.
Use an ice cream scoop to form mixture into patties. Dip each into panko mixture and place on a baking sheet. Refrigerate 1 hour.
Heat oil in skillet. Fry each patty in oil for 4 minutes on each side. (or until browned)
Remove from skillet and drain on paper towels.
These were really yummy. They were completely different than the salmon burgers that I normally make. These little patties were more like a salmon cake than a burger. I think it's worth keeping both of these salmon recipes in the repertoire.
I have a bunch of these leftover so I'm set for lunches for the rest of the week too. Bonus!