Recipe: Salmon Cakes

1 May

I came across a really interesting recipe on The Kitchn and thought it was the perfect way to use up leftover salmon and brown rice! Sometimes, it’s hard for me to think outside the box when it comes to rice, mostly because I’m so used to eating rice alongside something else. But I’m glad I tried this recipe cuz these cakes are YUM!

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These cakes are delightful – rice gives them a slightly chewy texture, and the cilantro brightens the dish, with great flavor in each bite from the lime and fish sauce. The recipe calls for topping with sriracha mayo, which I felt wasn’t necessary, but is certainly an excellent suggestion!

My salmon cakes were served with sauteed vegetables.

Recipe: Southeast Asian Salmon & Rice Cakes with Sriracha Mayo
Makes about four  1 1/2 inch cakes

Ingredients:

2 6-ounce cans boneless skinless pink salmon (I used pan fried salmon)
1 cup cooked short-grain brown rice
1 large egg
2 tablespoons minced fresh cilantro
1 tablespoon minced shallots
1 tablespoon lime juice
1 teaspoon fish sauce
1 tablespoon grapeseed or canola oil

For the mayonnaise:
3 tablespoons mayonnaise
3/4 teaspoon Sriracha chili sauce

Special equipment:
Cast iron skillet

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1. Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400°F.

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2. Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mix with a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture into cakes about 2 1/2 inches in diameter and set aside on a plate. If you have time, cover and let rest in the refrigerator. (See note below.)

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3. Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Depending on the size of your pan, you may need to cook in batches.) Return to oven and cook 5-7 minutes, until lightly browned on one side. Flip and cook for another 5-7 minutes.

4. While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl. Dollop mayonnaise on top of cakes or serve on the side for dipping.

Additional Notes

- Refrigerating the cakes for at least 15 minutes or up to one day before cooking will help them hold their shape better. Otherwise, just handle them more carefully as you cook them.
- Short-grain brown rice has a sticky texture that helps hold the cakes together better than long-grain brown rice. (The cakes will still be delicious if made with long-grain brown rice, but they will fall apart a bit during cooking.)
- You can also cook the cakes in a skillet on the stove over medium heat until browned on both sides.
-Try cooking the cakes in coconut oil for another flavor variation.

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  • catesongbird

    hehe I’m baaaaaack! This looks like an interesting, simple recipe. I will have to try it out some time.

  • Kiersten @ Oh My Veggies

    I love little savory cakes like this! I’m posting a recipe for quinoa ones next Monday. :)

  • Irina @ wandercrush

    This sounds delicious. Nutty brown rice and salmon work so well together!

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