Welcome to Key Ingredient.
SEE MORE RECIPES!
Salmon Cake PRINT
- YIELD: 4 servings
Preheat oven to 350°F. Drain salmon and mix with bread crumbs, egg yolks, lemon, pepper, salt and dill. Make into 2-4 patties depending on desired size. Then pan sear both sides of salmon until golden and crispy and then finish in the oven for about 7 minutes.
For chutney, heat a 12 inch skillet to medium heat. Add tomato and sauté for 3 minutes. Add corn and sauté until heated through. Set aside. Once cooled, add in diced cucumbers, and season to taste with salt and pepper.
To prepare dressing, combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Add dressing on salmon cake.
Plate with chutney first, then salmon cake, and drizzle artfully with dressing.
Recipes courtesy of Chef Chris Nirschel
Ingredients
| 1 | (7.5 oz) can of salmon natural Alaskan pink salmon with no salt |
| ¾ | cup Panko bread crumbs |
| 3 | egg yolks |
| 1 | lemon (zest and juice) |
| 1 | tsp pepper |
| Lychee Dressing | |
| ½ | (6.6 oz) can of pickled ginger |
| 1 | can lychee, drained |
| 1 | clove garlic |
| Salt to taste | |
| Pepper to taste | |
| Corn Chutney | |
| 1 | cucumber, diced finely |
| 1 | small bunch fresh dill |
| 1 | can lychee, drained |
| 1 | (15 oz) can of corn, drained |
| 1 | tomato, diced |
| Pinch of salt |
Directions
Preheat oven to 350°F. Drain salmon and mix with bread crumbs, egg yolks, lemon, pepper, salt and dill. Make into 2-4 patties depending on desired size. Then pan sear both sides of salmon until golden and crispy and then finish in the oven for about 7 minutes.
For chutney, heat a 12 inch skillet to medium heat. Add tomato and sauté for 3 minutes. Add corn and sauté until heated through. Set aside. Once cooled, add in diced cucumbers, and season to taste with salt and pepper.
To prepare dressing, combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Add dressing on salmon cake.
Plate with chutney first, then salmon cake, and drizzle artfully with dressing.
Recipes courtesy of Chef Chris Nirschel
120
See more comments