Salmon Cakes with Sweet Corn
I grew up a fisherman’s daughter and lived near the sea. However, as I now live in Minnesota where the availability of fresh fish is limited, but I still try to make fish for dinner once a week. This dish is a kid favorite and easy to prepare. I especially like to make this when corn is in season, and serve it with homemade tartar sauce, brown rice and a side dish of vegetables.
Gather up all your ingredients.
Mix together and shape in to patties.
- 1 pound salmon Atlantic, skinned and deboned
- 1/2 cup panko bread crumbs
- 1/2 cup corn fresh or frozen
- 1/4 cup green onion chopped
- 1 egg
- 1/4 cup cream or milk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon cooking oil
- 1/2 cup Japanese Mayonnaise
- 1/4 cup red onion chopped
- 1/4 cup parsley or chives chopped
- 1 teaspoon lemon juice
- 1 teaspoon soy sauce
- Place salmon on a cutting board and cut it into small pieces. Next take meat cleaver and chop the fish into even smaller pieces.
- In a medium bowl, place minced fish, corn, bread crumbs, beat egg, salt, pepper, garlic powder, green onions and milk and mix well with hands. Let the mixture rest for about 30 minutes in fridge.
- Divide the fish mixture to 8. Place vegetable oil on your palms and shape the fish mixture into hamburger shapes and set them aside.
- Heat a frying pan large enough to hold all salmon cakes, add about 1 tablespoon of cooking oil and pan fry the fish. About 2 minutes each. Cover the pan and cook through the fish.
- Plate the salmon cakes with homemade tartar sauce and wedge of lemon. Garnish with parsley, if you wish.