We all know that salmon is good for us. But, often what’s good for us, is not what we like. That is the case for me and salmon. I should eat it a couple of times a week but since Steve is allergic to fish with scales and can even get a reaction when I cook it, I use his ailment as an excuse for not cooking salmon very often. And, when I do I try to think of new ways to prepare it. Since I have been in a bok choy and Thai mode lately, I decided to devise a new salmon cake for lunch the other day that would use a little of both. I find it very easy to use the microplane to grate chile and ginger directly into the bowl – use as much of either as you like. This recipe should make enough for 6 good-sized salmon cakes.
1 large egg, at room temperature
1½ pounds boneless, skinless salmon, cut into small cubes
1 cup panko breadcrumbs plus about 3 cups for breading
2 tablespoons finely chopped scallion
1 heaping tablespoon chopped fresh mint
1 heaping tablespoon chopped fresh cilantro
About ½ jalapeño chile, grated
About 1 teaspoon freshly grated ginger
½ teaspoon paprika
Salt and pepper to taste
¼ cup nonfat plain yogurt
1 tablespoon lemon juice
Grapeseed oil for frying
Separate the egg. Set the yolk aside.
Place the egg white in a small, shallow bowl and, using a whisk, beat until light. Set aside.
Place the salmon in a medium mixing bowl. Add 1 cup of the panko along with the scallion, mint, cilantro, chile, and ginger. Sprinkle on the paprika and salt and pepper. Add the yogurt, mustard, and lemon juice along with the reserved egg yolk. Using your hands, lift and toss the mixture to blend completely without smooshing the salmon.
When blended, form the mixture into 6 large or 12 small cakes.
Place the remaining panko in a large shallow container.
Working with one at a time, dip the salmon cakes into the egg white and then place in the panko, turning to generously coat all sides.
Heat a thin film of oil in a large frying pan over medium-low heat. Add the cakes, without crowding the pan, and fry, turning once or twice, until golden brown and just cooked through.
Serve hot on a bed of salad or other greens. (I used baby bok choy leaves, spinach, carrot, and thinly sliced hothouse cucumber in a dressing of rice wine vinegar, a touch of sesame oil, grapeseed oil, orange juice concentrate, and sesame seeds.)