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Thai Salmon Cakes with Hot and Sour Sauce |
Submitted By:
Berry |
| Date/Time :
July-12-2006, 21:42:56 |
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Ingredients:
2 cans (14.75 oz. each) or 4 cans (7.5 oz. each) traditional pack Alaska Salmon OR 4 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon.
1 Tablespoon peanut or canola oil,
¾ cup diced yellow onion,
2 cloves garlic, minced.
2 teaspoons seeded and minced jalapeño pepper,
1-1/2 teaspoons minced lemon grass,
Juice and zest of ½ lime,
1 Tablespoon plus 1 teaspoon soy sauce,
2 teaspoons sugar,
1-1/2 cups finely sliced green onions,
¼ cup chopped fresh cilantro,
2 eggs,
3 Tablespoons cornstarch,
Salt and pepper to taste.
Directions:
Drain and chunk Alaska Salmon. Heat oil in small saucepan over medium-low heat. Add yellow onion and cook until soft, about 3-5 minutes. Add garlic, jalapeño pepper and lemon grass; cook an additional 1-2 minutes. Cool. In large bowl, combine lime juice and zest, soy sauce, sugar, green onions and cilantro. Mix well and reserve. In small bowl, whisk eggs. Add cornstarch, salt and pepper; mix. Add egg and cooled onion mixtures to large bowl; fold gently to mix. Add salmon and carefully fold until just combined. Form salmon mixture into cakes uisng BurgerMate and chill for at least 30 minutes. Pan fry salmon cakes in oil over medium heat for 2-3 minutes per side, or until heated through. Serve hot with Hot and Sour Sauce. HOT AND SOUR SAUCE: 2 Tablespoons sugar,2 Tablespoons plus 1 teaspoon rice vinegar,2 Tablespoons chili sauce (sambal or roasted),1 Tablespoon fresh chopped cilantro Dissolve sugar in vinegar. Add chili and cilantro; mix together. Makes ½ cup. |
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