This is an AMZINGLY flavorful dish…inexpensive and easy to make. You can substitute wild canned salmon as well.
Asian Salmon Cakes with Baby Bok Choy
This is a very easy weeknight meal, full of flavor and super healthy. But don't hesitate to serve it for company. mMy recipe for Chocolate Orange Biscotti is a great ending to this meal.
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.