I grew up a fisherman’s daughter and lived near the sea, so you can only imagine how much I miss eating seafood now that I live in Minnesota, where the availability of fresh fish is limited. Nonetheless, no matter where I live, I still try to make seafood for dinner once a week.
This dish, which I often made at Tanpopo restaurant using end pieces and trimmings of organically and sustainably raised salmon. It is easily prepared and enjoyed by my kids and family. Try making this especially when sweet corn is in season, and serve it with homemade tartar sauce. This salmon cake is guaranteed to pair well with any grains, vegetables, and a glass of chilled wine or beer. Enjoy!
Salmon Cakes with Sweet Corn
- 1 pound Atlantic salmon skinned and deboned
- 1/2 cup panko bread crumbs
- 1/2 cup sweet corn fresh or frozen
- 1/4 cup green onion chopped
- 1 medium egg
- 1/4 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1 tablespoon cooking oil
- 2 tablespoon cooking sake or white wine optional
- 1/2 cup Japanese Mayonnaise
- 1/8 cup red onion finely chopped
- 1/8 cup parsley finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon soy sauce
- salt and pepper to taste
- Rise and pat dry salmon. Place the salmon on a cutting board and cut it into small pieces. Next, take a meat cleaver or a heavy knife and chop the fish into even smaller pieces, partially mincing the fish.
- Gather ingredients.
- in a medium bowl, place chopped salmon, corn, panko, green onions, egg, cream, salt, pepper, garlic powder and mix well with hands. Let it rests for five minutes.
Make Tartar Sauce
- In a small bowl, place the mayonnaise, chopped red onion, chopped parsley, lemon juice, and seasonings. Mix well and keep it in the refrigerator.
- Divide the fish mixture into eight. Place a small amount of vegetable oil (not included in the recipe) on the palm of your hands and shape the fish mixture into an oval shape. Note: applying oil to your hands makes it easy to shape and stop the fish mixture from sticking to your hands.
- Heat a frying pan large enough to hold all the salmon cakes. Add one tablespoon of cooking oil to the pan and gently place all the salmon cakes to the pan and cook the salmon for about 2 minutes on medium heat. Turn the salmon cakes and cook for another 2 minutes. Pour 2 tablespoon of wine or sake (if using) and cover the pan. Turn the heat low and cook for another 2 minutes until fish is cook through.
- Plate the salmon cakes on individual dishes and serve with tartar sauce and a wedge of lemon.
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