Spicy Smokin’ Asian Salmon Cakes

Spicy Smokin’ Asian Salmon Cakes

Spicy Smokin’ Asian Salmon Cakes
Your rating: None Average: 4 (12 votes)
Author: jasmin
Date: 7-1-11
Servings: 4 (or 8 as an appetizer)
Prep Time: 30 minutes
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This fusion recipe blends traditional salmon cakes with kicked-up Asian flavors and a hint of smoked Spanish paprika. Chili-garlic sauce and sriracha add heat, and the crunch of the salmon cakes contrast well with the cool baby greens. Serves 4 as a light main course, or 8 as an appetizer (just divide the patties, greens and dressing among 8 plates).

Recipe Ingredients:

  • 1 (14.75 oz) can salmon, drained, flaked (remove bones if desired)
  • 1 large egg
  • 1/2 cup panko bread crumbs
  • 1/4 cup finely chopped green onion
  • 2 tbsp finely chopped cilantro
  • 1 tbsp Lee Kum Kee Chili Garlic Sauce
  • 2 tsp soy sauce
  • 1/2 tsp smoked paprika
  • 3/4 tsp Lee Kum Kee Sriracha Chili Sauce
  • 3 tbsp fresh lime juice, divided use
  • 3/4 cup mayonnaise
  • 2 tsp sugar
  • vegetable oil (for frying)
  • 1 (5 oz) bag mixed baby greens

Recipe Steps:

  • In a large bowl, combine salmon, egg, panko, , green onion, cilantro, soy sauce, smoked paprika, chili garlic sauce, and 1 tbsp lime juice until well mixed. Form into 8 patties.
  • In a small bowl, whisk together mayonnaise, sugar, Sriracha chili sauce and remaining lime juice. Set aside.
  • Heat 1/4” of vegetable oil in a large nonstick skillet over medium-high heat.
  • Fry patties in oil until crispy and golden, about 4-5 minutes per side.
  • To serve, divide baby greens between four plates. Place two salmon patties on each plate of greens, and drizzle mayonnaise dressing over top.

Serving Size: 4 (or 8 as an appetizer)
Preparation Time: 30 minutes

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Your rating: None Average: 4 (12 votes)
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