Thai Salmon Cakes with Hot and Sour Sauce
Ingredients:
2 cans (14.75 oz. each) or 4 cans (7.5 oz. each) traditional pack Alaska Salmon OR 4 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 Tablespoon peanut or canola oil
¾ cup diced yellow onion
2 cloves garlic, minced
2 teaspoons seeded and minced jalapeño pepper
1-1/2 teaspoons minced lemon grass
Juice and zest of ½ lime
1 Tablespoon plus 1 teaspoon soy sauce
2 teaspoons sugar
1-1/2 cups finely sliced green onions
¼ cup chopped fresh cilantro
2 eggs
3 Tablespoons cornstarch
Salt and pepper to taste
2 cans (14.75 oz. each) or 4 cans (7.5 oz. each) traditional pack Alaska Salmon OR 4 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 Tablespoon peanut or canola oil
¾ cup diced yellow onion
2 cloves garlic, minced
2 teaspoons seeded and minced jalapeño pepper
1-1/2 teaspoons minced lemon grass
Juice and zest of ½ lime
1 Tablespoon plus 1 teaspoon soy sauce
2 teaspoons sugar
1-1/2 cups finely sliced green onions
¼ cup chopped fresh cilantro
2 eggs
3 Tablespoons cornstarch
Salt and pepper to taste
Directions:
Drain and chunk Alaska Salmon. Heat oil in small saucepan over medium-low heat.
Add yellow onion and cook until soft, about 3-5 minutes. Add garlic, jalapeño pepper and lemon grass; cook an additional 1-2 minutes.
Cool. In large bowl, combine lime juice and zest, soy sauce, sugar, green onions and cilantro. Mix well and reserve.
In small bowl, whisk eggs. Add cornstarch, salt and pepper; mix. Add egg and cooled onion mixtures to large bowl; fold gently to mix.
Add salmon and carefully fold until just combined. Form salmon mixture into 8 cakes (3 oz. each) and chill for at least 30 minutes.
Pan fry salmon cakes in oil over medium heat for 2-3 minutes per side, or until heated through. Serve hot with Hot and Sour Sauce.
Drain and chunk Alaska Salmon. Heat oil in small saucepan over medium-low heat.
Add yellow onion and cook until soft, about 3-5 minutes. Add garlic, jalapeño pepper and lemon grass; cook an additional 1-2 minutes.
Cool. In large bowl, combine lime juice and zest, soy sauce, sugar, green onions and cilantro. Mix well and reserve.
In small bowl, whisk eggs. Add cornstarch, salt and pepper; mix. Add egg and cooled onion mixtures to large bowl; fold gently to mix.
Add salmon and carefully fold until just combined. Form salmon mixture into 8 cakes (3 oz. each) and chill for at least 30 minutes.
Pan fry salmon cakes in oil over medium heat for 2-3 minutes per side, or until heated through. Serve hot with Hot and Sour Sauce.
