Salmon Cake
By pattie_d
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
- 4
Ingredients
- 1 (7.5 oz) can of salmon natural Alaskan pink salmon with no salt
- 3/4 cup Panko bread crumbs
- 3 egg yolks
- 1 lemon (zest and juice)
- 1 tsp pepper
- Lychee Dressing
- 1/2 (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
Preparation
Step 1
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