Salmon Cake

Salmon cake can be made as glamorous as it can by using fresh salmon poaching in a simmering white wine, lemon juice, and dill and then from the flesh of salmon into a cake. If needing to boost the intake of omega 3 into the diet without breaking the bank, then convenient canned salmon can be substituted in this recipe. It is easy to make salmon cake by using canned salmon and all the ingredients for this recipe, which are usually already on hand. The cook will totally control the taste of this recipe by changing the spices and herbs to make it as Asian or Western as desired, or it can be a East meets West style. The tangy sauce will have a tart balance and bring this simple salmon cake to the top.

Ingredients:
1 canned salmon (about 14.75 oz)
1/4 cup bread crumbs
2 scallions, chopped
2 tbs cilantro
1 egg
1 tbs lime juice
1 tbs Worcestershire sauce
2 cloves garlic, minced
1/4 cup white onion, chopped
2 tbs chopped celery
2 tbs chopped carrots
2 tbs red pepper, chopped
1/4 cup mushrooms, chopped
2 tsp salt, black pepper
2 tbs black roasted sesame seeds
1/4 cup panko (Japanese bread crumbs)
Total 3 tbs butter and oil for frying
Dipping sauce:
1/2 cup nonfat yogurt
1/4 cup mayonnaise
1/2 tsp salt
1/2 tsp pepper
1/4 tsp chili flakes
1 tsp lemon juice
1 tbs fresh chopped parley, green onions, cilantro or dill


Directions:
Drain the salmon and let it dry.

Combine the panko and sesame seeds on a plate. Set aside
In a sauté' pan over medium heat, add oil, white onions, and garlic. Stir until fragrant.

Add celery, carrots, red pepper and mushrooms. Sauté' this mixture for 5 minutes or until the vegetables are wilted. Add mustard, Worcestershire sauce, salt, and pepper.Remove from the heat.

In a mixing bowl, combine all the cooked ingredients, salmon, chopped green onions, cilantro, egg, and bread crumbs.

Mix them well by hand, breaking up the salmon into small pieces; shape them into 6 patties, each about 1/2 inch thick. Dip both sides of each salmon pattie in sesame-panko crumbs. Refrigerate for a few hours.

In a large skillet, melt butter and oil. Fry salmon cake over medium heat for about 3 minutes or until golden brown and crispy. Turn and adding more oil, if necessary, and fry the other side of cake for 3 minutes.

The dipping sauce:
Mix all the ingredients together in a bowl and refrigerate before serving. The sauce will last for weeks in the refrigerator.