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ASIAN SALMON CAKES WITH GINGER TARTAR SAUCE

Source of Recipe

Rick Rodgers “Carefree Cooking”


Recipe Introduction

TODAY Show

Recipe Link: www.msnbc.com/news/991668.asp

List of Ingredients

*** Ginger Tartar Sauce***
1/3 cup mayonnaise
1 scallion, white and green parts, minced
1 tablespoon fresh ginger, shredded (use the large holes on a box grater)
1 teaspoon Chinese mustard, Hot or Dijon mustard

*** Salmon Cakes***
2 scallions, white and green parts, minced
2 tablespoons fresh ginger, shredded (use the large holes on a box grater)
1 cup panko (Japanese bread crumbs)
1/4 cup mayonnaise
1 tablespoon hoisin sauce (omit if using leftover Grilled Salmon with Hoisin Glaze)
1 tablespoon soy sauce (Japanese)
1 tablespoon Chinese mustard, Hot or Dijon mustard
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds salmon fillets, cooked, skinned, and flaked (about 3 1/2 cups; see Note)
1/3 cup vegetable oil
Lime wedges, for serving


Recipe

To make the tartar sauce, mix the mayonnaise, scallion, ginger, and mustard in a small bowl. Let stand at room temperature while you make the cakes.

Line a baking sheet with wax paper. Mix the scallions, ginger, 1/3 cup of the panko, the mayonnaise, hoisin sauce, soy sauce, mustard, egg, salt, and pepper in a bowl. Add the salmon and mix. Let stand for 5 minutes, then shape into four 4-inch-wide patties and place on the baking sheet.

Place the remaining panko in a shallow dish. Coat the patties in the panko and return to the baking sheet.

Heat the oil in a 12-inch nonstick skillet over medium heat until very hot. Add the patties and cook until the undersides are golden, about 3 minutes. Turn and cook until the other sides are golden, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain briefly.

Serve the cakes immediately, with the tartar sauce and lime wedges. Serves 4


To poach salmon fillets, place them in a skillet and add just enough lightly salted cold water to cover. Bring to a boil over high heat. Cover tightly and reduce the heat to medium-low. Simmer until the salmon is opaque with a hint of rosy color in the center when flaked with the tip of a knife, about 8 minutes. Remove from the skillet with a slotted spatula. Depending on your time frame, the salmon can be used immediately or allowed to cool.

Note from Rick Rodgers: OK, I admit that when I was a kid, I loved fish sticks. As a grownup, when I have a craving for a crunchy fish dish, I make these salmon cakes with their crisp coating and moist interior. The ginger tartar sauce may sound like gilding the lily, but it really adds to the dish-and besides, it uses some of the same ingredients as the cakes, so it is easy to whip up. For the cakes, use leftovers from Salmon Fillets with Hoisin Glaze or Oven-Poached Salmon with Watercress Mayonnaise, or poach salmon from scratch. Serve with Chinese Cabbage and Sesame Slaw.