Gingered Salmon Cakes From The Northwest

By á-9244

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

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.