Gingered Salmon Cakes From The Northwest
By á-9244
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Ingredients
- 2 (15 oz.) cans salmon or 1 1/2 lbs. skinned salmon fillet, ground or
- coarsely chopped
- 6 lg. scallions, thinly sliced
- 1 egg
- 2 tbsp. minced ginger
- 1 tbsp. lemon juice
- 1 tsp. salt (omit if using canned salmon)
- 1/2 tsp. freshly ground pepper
- 1/4 c. vegetable oil
Details
Preparation
Step 1
Coarsely chop salmon. (If using canned salmon, remove all bones and skin, and omit salt in recipe.) Mix salmon, scallions, egg, ginger, lemon juice, salt and pepper in a medium size non-reactive bowl. Form mixture into 24 2-inch round cakes.
Preheat oven to 200 degrees. Heat 1 tablespoon oil on a griddle. Working in batches and adding oil as necessary, sauté salmon cake until golden brown on both sides, about 3 minutes.
Drain cooked cakes on paper towels, transfer to a heatproof platter and keep warm in oven until ready to serve.
Can be made the day before. Cover and refrigerate and bring to room temperature. Heat in a preheated 350 degree oven for about 5 or 6 minutes.
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