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Wild Salmon Cakes with Fresh Ginger


Ingredients:

2 good sized wild sockeye salmon fillets, skinned and coarsely chopped by hand

1 egg, lightly beaten

1 small shallot, minced

1 fat garlic clove, minced

1 small knob of fresh ginger..peeled and grated (I keep my fresh ginger in the freezer..it never turns blue and green, always fresh ..cut off a knob, peel and grate.)

Coarse salt and freshly ground black pepper to taste

½ tsp crushed red pepper flakes


Sauce:

¼ cup Hellmann’s mayonnaise

¼ cup Greek yogurt

2 thinly sliced green onions, green part only

1 tbsp fresh orange juice

Grated zest of one orange

1 tbsp fresh lemon juice

1-½ tsp toasted sesame oil

Coarse salt and freshly ground black pepper to taste

Directions:

Combine above ingredients in a bowl and make four good sized salmon cakes.

Put on a plate and place in freezer for 20 minutes.

Put a large nonstick skillet on medium high heat and swirl a bit of extra virgin olive oil in. When skillet is hot, add the salmon cakes and cook about three minutes per side.

Plate with a good sprinkle of chopped fresh cilantro and add sauce.

Wild Salmon Cakes with Fresh Ginger Feeding Groom

Recipe Source:

Feeding Groom