Asian Salmon Cakes

CSA box-chives, cilantro



I used chives in place of the green onion. You can also use the pearl onions or a combination of both. I served this on a cold rice noodle salad that had veggies and a dressing made from peanut oil, soy sauce, fresh grated giner, rice vinegar and lime juice.
Today, for lunch, I took a leftover patty and a half and put it in a whole grain wrap with some butter lettuce and some mayo seasoned with cajun spice mix. Yuuuuummmmy!
I'll do that again-


1 1# can pink or red salmon, drained
3 cups panko, divided
1/3 cup scallions, minced
1/4 cup chopped fresh cilantro
3 eggs
3 T. fresh lime juice
3T. soy sauce
2 T. rice vinegar
2 T. jalapeno, seeded and minced
1 t. kosher salt
1/4 cup sesame seeds or black sesame seeds or a combination of both
oil for frying


In a large bowl combine salmon, 2 cups of the panko, scallions, and cilantro.
In another bowl, whisk together the eggs, lime juice, soy sauce, rice vinegar, jalapeno, and salt.
Combine egg mixture with the salmon mixture
Line a baking sheet with parchment or waxed paper.
Mix together remaining 1 cup panko and the sesame seeds.
Sprinkle 3/4 c of this mixture onto baking pan.
Using a 1/4-cup measure, portion out patties onto baking sheets.
Sprinkle tops with remaining panko mixture and, using hands, gently flatten to form cakes.
Chill cakes 1 hour.
Over medium high heat, fry cakes in vegetable oil (I like peanut oil) until nicely browned, flip and cook other side until warmed through.
Using a spatula to transfers cakes to pan will help keep coating intact. Also, I find using two spatulas when turning them gently keeps them from falling apart.