- 1 3/4 pounds boned, skinned salmon fillet, cut into chunks
- 1/3 cup cornmeal
- 3 tablespoons minced shallots
- 2 tablespoons mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon Chinese hot mustard
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 1 teaspoon Chinese five spice
- 2 tablespoons salad oil
- Cilantro-Ginger Aioli
- calories 589
- caloriesfromfat 69 %
- protein 36 g
- fat 45 g
- satfat 7.4 g
- carbohydrate 11 g
- fiber 0.7 g
- sodium 922 mg
- cholesterol 110 mg
How to Make It
In a food processor, working in batches, pulse salmon just until finely chopped. Scrape into a bowl.
Add cornmeal, shallots, mayonnaise, soy sauce, mustard, garlic, ginger, and five spice to salmon. Gently shape mixture into 10 equal patties about 3 inches wide and 3/4 inch thick; set slightly apart on a sheet of waxed paper or foil.
Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, add half the cakes and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut to test), 6 to 8 minutes total. As cakes are cooked, transfer to an ovenproof platter and keep warm in a 200° oven. Add remaining tablespoon oil to pan and cook remaining cakes.
Serve with Cilantro-Ginger Aioli.