This is an AMZINGLY flavorful dish…inexpensive and easy to make. You can substitute wild canned salmon as well.
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
Salmon Cakes
- 1/4 - 1/2 cup organic peanut oil
- 2-3 cloves garlic finely monced
- 1-2 shallots finely minced
- 1-2 tbsp freshly grated ginger NOTE Freeze garlic for long term use and easily grate no need to peel
- 1-2 red or green chilis finely minced NOTE* I purchase these tiny hot peppers from the oriental store and freeze for long term use. But any chilis will do
- 3 lb fresh wild salmon My fish monger offers tales on sale - great for this recipe - you can also sub in canned wild salmon too
- 1/2 cup gluten free breadcrumbs or coconut flour
- 2 tbsp cilantro leaves finely chopped
- 2--4 tbsp good mayo I make my own
- 1 lemon juiced
- 1-2 large egg whites I used pastured
- sea salt and freshly ground black pepper
- 2 tbsp organic peanut oil
Baby Bok Choy
- 2 tbsp organic peanut oil
- 2-3 tbsp freshly grated ginger
- 4-8 heads baby bok choy, halved lengthwise You can use large bok choy too - quartered
- 1/4 cup water
- 2-4 tbsp good soy sauce if no wheat use Tamari
- 1/4 cup oyster sauce
- 1/2 lemon Juiced
- 1-2 tbsp sweetener of choice I used xylitol
Ingredients
Salmon Cakes
Baby Bok Choy
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Instructions
- To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly.
- Cut the salmon into small pieces. In the bowl of the food processor, combine the salmon, bread crumbs or coconut flour, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper and pulse until salmon is in small pieces. Removes from the processor into a bowl and fully mix with your hands until well combined, taking care not to mash the salmon too much. Using your hands, form the mixture into 8-10 salmon cakes, they should be moist and just hold together.
- Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.
- To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Add ginger until it starts to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and sweetener. Cook and stir for 3 minutes until the sauce is the consistency of syrup.
- Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.
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