Spicy Salmon Cakes
Spicy Salmon Cakes
SaltSpring Kitchen Company
4
appetizer
Easy to make and even easier to enjoy, these salmon cakes are a quick way to bring a burst of flavour to any meal. Serve them on their own or slide them into a bun with some greens for a satisfyingly savoury sandwich.
Ingredients
- 1½ lbs fresh skinless, boneless salmon
- 1/4 cup grated Asiago cheese
- 1 shallot, peeled and cut into large chunks
3 Tbsp. SaltSpring Kitchen Co. Hot Mango Spicy Pepper Spread
2 tsp. SaltSpring Kitchen Co. Charcuterie Mustard
- ½ cup coarse panko
- Pinch of each sea salt and freshly cracked black pepper
2 tbsp. butter or alternative
1 tsp. SaltSpring Kitchen Co. Pineapple + Turmeric + Achiote Hot Sauce
- Lemon wedges to serve
Directions
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Cut the salmon into large chunks. Place 1/3 of the salmon into a food processor along with the Asiago, half of the shallot, and the Hot Mango Spicy Pepper Spread. Process until the mixture reaches a fine puree state.
Add the remaining salmon and the rest of the shallot, as well as the Charcuterie Mustard, and pulse a few times — just until the new pieces are roughly chopped into approximately 1/4-inch pieces and well combined with the initial mixture.
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Transfer the salmon mixture from the food processor to a medium to large mixing bowl. Add the panko, salt, and pepper to the salmon and mix by hand to combine well.
Form into 4 cake/burger shapes and place in the fridge for at least 30 minutes and up to 3 hours to firm up.
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Heat the butter or alternative in a large, non-stick or cast-iron skillet over medium-high heat. Once hot, stir in the Pineapple + Turmeric + Achiote Hot Sauce into the butter.
Cook the Salmon Cakes for 2-3 minutes on one side, flip, and cook for another 2-3 minutes; be sure not to overcook. The salmon should be firm to the touch and golden brown. Remove from the skillet and let sit for 3-4 minutes before serving.
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- Serve the salmon cakes immediately with lemon wedges, either as burgers with buns or as a standalone meal atop a bed of local farm-fresh greens.
