Spicy Smokin’ Asian Salmon Cakes
Spicy Smokin’ Asian Salmon Cakes
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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