Ginger-Chili Glazed Salmon Cakes with Quick Pickled Radishes
April 27th, 2021Bold Flavor is a Piece of Cake
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These salmon cakes merge sweet with savory, and require no extensive demands on your time. The ground salmon is blended with fragrant aromatics and seared in a pan. A sweet chili glaze spiked with zesty accents — such as ginger and cilantro — and a splash of soy sauce that’s brushed on at the end, lends the cakes a subtle heat and added depth. Enjoy these with a simple salad of fresh greens tossed with the quick-pickled radishes and mint, or a grain salad in a similar fashion.
Ginger-Chili Glazed Salmon Cakes with Quick Pickled Radishes
By Wild Alaskan Company
These salmon cakes merge sweet with savory and require no extensive demands on your time.
Prep time
25 minutes
Cook Time
10 minutes
Total time
35 minutes
Yield
4-6 servings
Ingredients
- 1 (12-ounce) pack ground salmon, defrosted
- ¼ cup sliced scallions, divided
- ½ cup of fresh cilantro leaves and tender stems, chopped
- 1 egg, lightly whisked
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 2 limes
- 1 small bunch radishes, trimmed and sliced thin
- 6 tablespoons olive oil, plus more as needed
- 1 tablespoon soy sauce
- 1 inch piece ginger, grated
- ¼ cup sweet chili sauce
- ¼ cup mint
- Fresh seasonal greens for serving such as spinach, mizuna, baby kale, dandelion etc.
Instructions
1. Place the ground salmon in a large bowl. Add the half of the scallions, the cilantro, and egg. Season with salt and black pepper. Add the zest of one lime and squeeze in the juice, stir to incorporate.
2. Cover the mix and refrigerate to chill slightly for at least 15 minutes before shaping and searing.
3. Combine the sliced radishes and juice of the remaining lime in a small bowl. Toss together with a drizzle of olive oil. Season with salt and pepper. Set aside.
4. In a small pot, combine the soy sauce, ginger, and sweet chili sauce. Warm up over medium low till just beginning to simmer and remove from the heat.
5. Heat 3 tablespoons oil in a medium non stick or well seasoned cast iron skillet set over medium high heat.
6. Working in batches, use a ½ cup measure to scoop portions of the mix and shape in your hands into a ½ inch thick round. Place the rounds into the hot oil. Cook until the contact side is golden brown, about 3 minutes.
7. Turn using a wide spatula, and brown the other side, about 2 minutes.
8. Remove the cooked cakes from oil and allow to drain on a plate lined with paper towels, or a cooling rack inserted in a baking sheet.
9. Repeat the searing until the mix is used up. Add more oil as necessary to keep cakes from sticking.
10. Once the salmon cakes are seared and still warm, brush the tops with a nice coat of the ginger chili glaze.
11. Toss the fresh mint and remaining scallions with the radishes.
12. Divide the fresh greens among plates. Top with the pickled radish and an additional drizzle of oil.
13. Place a salmon cake on each plate and spoon any leftover glaze over the top. Serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
