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madbakerThis week's Resolution Recipe: Salmon and Soy Cakes.
"When you have lemons, make lemonade. When you have cooked salmon, make salmon cakes."
2 cups / 13 oz flaked cooked salmon
1/4 cup panko bread crumbs
2 egg whites
1 clove garlic (Ha! I used... more.)
1 Tbsp minced fresh ginger (Ha! I used... actually that amount.)
1 green onion, minced
1 Tbsp chopped cilantro
1/2 cup thawed frozen edamame beans
lime wedges, for serving
In a medium bowl, mix the salmon, panko, egg whites, ginger, scallion, cilantro, and garlic. Stir in the edamame. Shape the mixture into four 3.5" wide cakes. Transfer to a waxed paper-lined plate and refrigerate for 15-30 minutes.
Spray a large skillet with oil and heat over medium heat. Add the salmon cakes and cook until the undersides are browned, 3-4 minutes. Flip the cakes over and cook 3-4 minutes more. Serve hot, with lime wedges squeezed over.
What worked: This was pretty easy. A half batch was just fine for the two of us. I compacted the cakes inside a biscuit cutter, which worked reasonably well (but I needed to compact them a bit more to keep them from immediately falling apart when prodded with a fork).
What didn't: I used frozen minced ginger, and it wasn't as flavorful as I would like.
Will I make it again? Sure, this was easy. I might try making them ahead and refrigerating overnight, to have with a poached egg for a weekend breakfast.
"When you have lemons, make lemonade. When you have cooked salmon, make salmon cakes."
2 cups / 13 oz flaked cooked salmon
1/4 cup panko bread crumbs
2 egg whites
1 clove garlic (Ha! I used... more.)
1 Tbsp minced fresh ginger (Ha! I used... actually that amount.)
1 green onion, minced
1 Tbsp chopped cilantro
1/2 cup thawed frozen edamame beans
lime wedges, for serving
In a medium bowl, mix the salmon, panko, egg whites, ginger, scallion, cilantro, and garlic. Stir in the edamame. Shape the mixture into four 3.5" wide cakes. Transfer to a waxed paper-lined plate and refrigerate for 15-30 minutes.
Spray a large skillet with oil and heat over medium heat. Add the salmon cakes and cook until the undersides are browned, 3-4 minutes. Flip the cakes over and cook 3-4 minutes more. Serve hot, with lime wedges squeezed over.
What worked: This was pretty easy. A half batch was just fine for the two of us. I compacted the cakes inside a biscuit cutter, which worked reasonably well (but I needed to compact them a bit more to keep them from immediately falling apart when prodded with a fork).
What didn't: I used frozen minced ginger, and it wasn't as flavorful as I would like.
Will I make it again? Sure, this was easy. I might try making them ahead and refrigerating overnight, to have with a poached egg for a weekend breakfast.
