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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.

CourseMain Dish

Servings	Prep Time
4-8	30minutes

Cook Time

25minutes

Servings	Prep Time
4-8	30minutes

Cook Time

25minutes

Ingredients

Salmon Cakes

1/4 – 1/2cup organic peanut oil
2-3cloves garlicfinely monced
1-2 shallotsfinely minced
1-2tbsp freshly grated gingerNOTE Freeze garlic for long term use and easily grate no need to peel
1-2 red or green chilisfinely minced NOTE* I purchase these tiny hot peppers from the oriental store and freeze for long term use. But any chilis will do
3lb fresh wild salmonMy fish monger offers tales on sale – great for this recipe – you can also sub in canned wild salmon too
1/2cup gluten free breadcrumbsor coconut flour
2tbsp cilantro leavesfinely chopped
2–4tbsp good mayoI make my own
1 lemonjuiced
1-2large egg whitesI used pastured
sea salt and freshly ground black pepper
2 tbsp organic peanut oil

Baby Bok Choy

2tbsp organic peanut oil
2-3 tbsp freshly grated ginger
4-8 heads baby bok choy, halved lengthwiseYou can use large bok choy too – quartered
1/4cup water
2-4tbsp good soy sauceif no wheat use Tamari
1/4cup oyster sauce
1/2 lemonJuiced
1-2tbsp sweetener of choiceI used xylitol

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.