Salmon Cakes with Miso Sauce

Salmon Cakes with Miso Sauce
Yields 3
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.
Write a review
Salmon Cakes
  1. 1 1/2 cups salmon, diced*
  2. 3 scallions (green parts only) finely sliced
  3. 1/2 inch piece of ginger, grated
  4. 3 TBSP garlic aioli or mayonaisse
  5. 1 TBSP rice wine vinegar
  6. 3/4 cups panko plus more for breading
  7. 1 egg, beaten
  8. 2 TBSP sesame seeds
  9. 1-2 TBSP canola oil
  10. *Salmon can be raw or cooked, if you are using cooked salmon, reduce the cooking time a little.
Miso Sauce
  1. 1/3 cup light miso paste*
  2. 1 TBSP tahini
  3. 1 TSP tamari
  4. 3 TBSP rice wine vinegar
  5. 2 cloves of garlic
  6. juice of 1 lemon
  7. salt and pepper to taste
Salmon Cakes
  1. Preheat oven to 400 degrees
  2. Combine salmon, scallions, panko, aioli, ginger, 1/2 egg and 1/2 TBSP sesame seeds. Work mixture together and form patties.
  3. Combine a few handfuls of panko with remaining sesame seeds and season with salt and pepper.
  4. Dredge patties in egg and coat with panko and sesame seed mixture.
  5. Heat canola oil in nonstick pan to medium high.
  6. Place patties in pan and fry until lightly brown on both sides.
  7. Transfer patties to parchment-lined baking sheet and finish cooking in oven for 2-5 minutes.
  8. Serve with Miso Sauce.
Miso Sauce
  1. Combine all ingredients in a blender or food processer and puree.
  2. Serve as a condiment for salmon cakes.

Leave a Reply

Your email address will not be published. Required fields are marked *