Salmon Fish Cakes with Spicy Cilantro Lime Sauce Recipe

Salmon Fish Cakes with Spicy Cilantro Lime Sauce

Salmon’s fresh taste goes amazingly well with Thai spices. Easy to make recipe and a great way to use all those salmon end pieces which are not thick enough for a fillet or steak. A spicy cilantro sour cream sauce is a nice cooling sidekick.

Yield: 4 servings

Time: 45 minutes

Ingredients:

US MeasuresMetric

Salmon Fish Cakes:

  • 1 lb salmon, roughly chopped
  • 1 large egg, beaten
  • 1 Tbsp red curry paste, or to taste
  • 2 Tbsp fish sauce
  • 1 Tbsp cornflour
  • 4 Tbsp scallions, thinly sliced
  • zest and juice of 1 lime
  • panko or breadcrumbs to dredge the cakes
  • vegetable oil

Spicy Cilantro Lime Sauce:

  • 1 cup good quality mayo
  • 1 cup Greek yogurt or sour cream
  • 1 cup fresh cilantro (coriander leaves), use only leaves and tender stems
  • 1 garlic clove peeled
  • juice of 1 or 2 limes depending on the size of the fruit
  • 1 tsp fresh Jalapeno finely minced, optional

Salmon Fish Cakes:

  • 450 g salmon, roughly chopped
  • 1 large egg, beaten
  • 1 Tbsp red curry paste, or to taste
  • 2 Tbsp fish sauce
  • 1 Tbsp cornflour
  • 4 Tbsp scallions, thinly sliced
  • zest and juice of 1 lime
  • panko or breadcrumbs to dredge the cakes
  • vegetable oil

Spicy Cilantro Lime Sauce:

  • 230 g good quality mayo
  • 250 g Greek yogurt or sour cream
  • 30 g fresh cilantro (coriander leaves), use only leaves and tender stems
  • 1 garlic clove peeled
  • juice of 1 or 2 limes depending on the size of the fruit
  • 1 tsp fresh Jalapeno finely minced, optional

Preparation:

Salmon Fish Cakes:

Put salmon in the food processor together with the egg, fish sauce, and cornflour. Pulse it 2-3 times to a coarse mince. Do not overmix or it will become a slurry. Tip it into a bowl. Add the lime juice and zest together with the scallions. Taste for salt and pepper. If salmon mixture seems too watery and does not hold shape, add bread crumbs or panko by the tablespoon until it is firmer and you are able to make a cake out of it.

With slightly wet hands form the cakes and dredge them in the panko or breadcrumbs. Pat crumbs gently onto the cakes. Set them on a plate and cover with cling film. Place cakes in the fridge for 30 minutes.

Heat oil in a frying pan over medium-high heat and cook the cakes for 2-3 minutes on each side or until they are nicely brown on each side. Take care that cakes do not brown too quickly. If necessary reduce the heat to medium. Place them on a baking sheet lined with paper towels. Serve at room temperature with the Spicy Cilantro Lime Sauce.

Spicy Cilantro Lime Sauce:

Add cilantro (coriander leaves) and garlic to the food processor. Pulse it until cilantro and garlic are finely chopped. Add mayonnaise and yogurt or sour cream, salt, and pepper. Give it another turn until all is mixed and smooth. Add the lime juice bit by bit, adjusting it to your taste and how creamy you want it. If you want to add some kick to it, add some chopped jalapeno.

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