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
 

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

Details

Servings 4
Adapted from doctoroz.com

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