Salmon Cakes with Miso Sauce
This is a great way to use the end pieces and leftovers from salmon fillets. When I buy a piece of salmon I usually end up cutting off the non-uniform end piece and throwing it in the freezer. When I have about a cup and a half of salmon, I make salmon cakes.
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- 1 1/2 cups salmon, diced*
- 3 scallions (green parts only) finely sliced
- 1/2 inch piece of ginger, grated
- 3 TBSP garlic aioli or mayonaisse
- 1 TBSP rice wine vinegar
- 3/4 cups panko plus more for breading
- 1 egg, beaten
- 2 TBSP sesame seeds
- 1-2 TBSP canola oil
- *Salmon can be raw or cooked, if you are using cooked salmon, reduce the cooking time a little.
- 1/3 cup light miso paste*
- 1 TBSP tahini
- 1 TSP tamari
- 3 TBSP rice wine vinegar
- 2 cloves of garlic
- juice of 1 lemon
- salt and pepper to taste
- Preheat oven to 400 degrees
- Combine salmon, scallions, panko, aioli, ginger, 1/2 egg and 1/2 TBSP sesame seeds. Work mixture together and form patties.
- Combine a few handfuls of panko with remaining sesame seeds and season with salt and pepper.
- Dredge patties in egg and coat with panko and sesame seed mixture.
- Heat canola oil in nonstick pan to medium high.
- Place patties in pan and fry until lightly brown on both sides.
- Transfer patties to parchment-lined baking sheet and finish cooking in oven for 2-5 minutes.
- Serve with Miso Sauce.
- Combine all ingredients in a blender or food processer and puree.
- Serve as a condiment for salmon cakes.