Salmon Cakes With Ginger Sesame Sauce Recipes

ASIAN SALMON PATTIES

Steps:

• Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
• Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
• Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.

SALMON CAKES WITH GINGER-SESAME SAUCE

Steps:

• Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (I just put in a bowl and processed with my hand blender, worked just fine). You will have about 3 cups of soft crumbs.
• In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well.
• Finely chop 4 of the scallions (white and green parts) and add to the bowl.
• Add the water chestnuts, cilantro pepper and the bread crumbs and mix well.
• Shape into 12 patties.
• In a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer to a plate and cover with foil.
• Repeat with remaining oil and salmon patties.
• Sauce: if you do not have Greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.
• Place all ingredients in a small bowl and whisk until smooth.
• Serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.

SALMON CAKES WITH GINGER-SESAME SAUCE

Steps:

• Remove the crusts from the bread, tear into pieces and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper and bread crumbs and mix well. Shape the mixture into 12 patties.
• In a large non-stick skillet, heat 1 1/2 tsps. of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with aluminum foil. Add the remaining 1 1/2 tsps. oil to the pan and cook the rest of the cakes. Serve the cakes with sauce on the side, garnished with scallion.

GINGER-SOY BAKED SALMON

Steps:

• Heat sesame oil in a skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Transfer to a large glass or ceramic bowl.
• Add soy sauce, rice wine, rice vinegar, ginger, and wasabi paste to the garlic-sesame oil mixture; whisk to combine. Add salmon fillets and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Remove fillets from the marinade, shake off excess, and place on the prepared baking sheet. Discard the remaining marinade.
• Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

SALMON WITH SESAME, SOY & GINGER NOODLES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

SALMON CAKES WITH GINGER/SESAME SAUCE

Steps:

• Make the ginger/sesame sauce first.
• In small bowl, add all ingredients for sauce and mix well. Set aside.
• Make the salmon cakes.
• In large bowl, break apart salmon with fork.
• Add the egg substitute and mix well. Finely chop 3 scallions (whites and greens) Reserve some for garnish, and add rest to bowl.
• Add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs. If mixture seems too thick, add a bit of milk to loosen. Mix well. Shape into 12 patties.
• In large nonstick skillet, heat olive oil over medium heat. Coat formed patties with the remaining 1 cup bread crumbs and place into hot oil. Sauté for 5 minutes each side, until golden brown.
• Serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.

SALMON SUPREME WITH GINGER SOY SAUCE

Steps:

• In a shallow bowl, combine flour and cornstarch. Dip fillets in flour mixture. In a large nonstick skillet, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Add sherry, stirring to loosen browned bits from the pan. Stir in the remaining ingredients; cook, stirring occasionally, for 2 minutes to allow flavors to blend. Serve with salmon.