Can you tell yet that I love Asian food ? Salmon is one of my favorite types of fish. I created this dish to have a nice crunch outside with a center that is filled with Asian flavors. The sweet and spicy dipping sauce is a great complement to the savory taste in the salmon cakes. Make them smaller as an appetizer or larger as a main course.
- 1 large sweet onion, minced
- 1 bunch scallions, green and white parts thinly sliced
- 3 cloves garlic, peeled and chopped
- 7 water chestnuts, chopped
- 3 eggs
- 3, 6- ounce salmon fillets, chopped
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon toasted sesame oil
- 2 teaspoons hot toasted sesame oil
- freshly ground black pepper
- 2 tablespoons fresh ginger, grated
- 1 tablespoon sherry wine or Mirin
- 1 teaspoon raw or regular sugar
- 2 teaspoons sea salt
- 2 teaspoons Paul Prodomme brand salmon seasoning
- ¼ cup fresh cilantro, chopped
- 1 cup Panko bread crumbs, plus an additional 2 cups for coating (use gluten-free panko breadcrumbs for gluten-free variation)
- peanut, canola or grapeseed oil as needed for frying
Combine all ingredients except for the seasoned coating Panko crumbs in a large bowl and mix well.
Form into a golf ball or hamburger size patties and gently pat on the seasoned Panko bread crumbs until fully covered on all sides.
Fry over medium-high heat until golden, flipping once. Serve with sweet chili mayo over a bed of mixed baby greens or Asian slaw.
Sweet Chili Mayo
- 2 teaspoons Sambal Olek chili paste or hot sauce
- ½ cup light mayonnaise
- 1 tablespoon apricot preserves
- 1- 1/2 tablespoon raw or regular sugar
- 1 clove garlic, peeled and crushed
- 1 tablespoon fresh cilantro, chopped
- Salt and freshly ground pepper to taste
Serves 6-8
* Parve (non-dairy)
Crunchy Asian Salmon Cakes with Sweet Chili Mayo*
Can you tell yet that I love Asian food ? Salmon is one of my favorite types of fish. I created this dish to have a nice crunch outside with a center that is filled with Asian flavors. The sweet and spicy dipping sauce is a great complement to the savory taste in the salmon cakes. Make them smaller as an appetizer or larger as a main course.
Author: Karen Abir
Recipe type: Appetizers, Poultry, Fish & Beef, Quick & Easy, Shabbat & Holiday
Cuisine: Parve (non-dairy)
Serves: Serves 6-8
Ingredients
- 1 large sweet onion, minced
- 1 bunch scallions, green and white parts thinly sliced
- 3 cloves garlic, peeled and chopped
- 7 water chestnuts, chopped
- 3 eggs
- 3, 6- ounce salmon fillets, chopped
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon toasted sesame oil
- 2 teaspoons hot toasted sesame oil
- freshly ground black pepper
- 2 tablespoons fresh ginger, grated
- 1 tablespoon sherry wine or Mirin
- 1 teaspoon raw or regular sugar
- 2 teaspoons sea salt
- 2 teaspoons Paul Prodomme brand salmon seasoning
- ¼ cup fresh cilantro, chopped
- 1 cup Panko bread crumbs, plus an additional 2 cups for coating
- peanut, canola or grapeseed oil as needed for frying
- Sweet Chili Mayo
- 2 teaspoons Sambal Olek chili paste or hot sauce
- ½ cup light mayonnaise
- 1 tablespoon apricot preserves
- 1-1/2 tablespoon raw or regular sugar
- 1 clove garlic, peeled and crushed
- 1 tablespoon fresh cilantro, chopped
- Salt and freshly ground pepper to taste
Instructions
- Combine all ingredients except for the seasoned coating Panko crumbs in a large bowl and mix well.
- Form into a golf ball or hamburger size patties and gently pat on the seasoned Panko bread crumbs until fully covered on all sides.
- Fry over medium-high heat until golden, flipping once. Serve with sweet chili mayo over a bed of mixed baby greens or Asian slaw.
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