Filed Under: Fish, main-dish, pan-fry, Under 20 Mins

Salmon Panko Cakes with Orange Ginger Aioli

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April 8th, 2012

Recipe Developed by Paula Bowman

Servings
2
Prep Time
10 minutes
Cook Time
8 minutes
Ingredients
  • 1/2 cup plus 1 tablespoon mayonnaise
  • 1/2 teaspoons grated orange zest (orange peel)
  • 3 tablespoons fresh orange juice
  • 1 teaspoon kosher salt
  • 1 teaspoon minced ginger
  • 1/4 teaspoons minced garlic
  • 1 pound skinless, boneless salmon filets, cut into 1-inch dice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon lime juice
  • 1/3 cup panko
  • 1/4 teaspoons freshly ground black pepper
  • olive oil, for frying
Directions

  1. In a small bowl, combine ½ cup mayonnaise, orange zest and juice, ¼ teaspoon salt, ¼ teaspoon ginger and garlic; stir well and set aside.

  2. In the bowl of a food processor, combine salmon, parsley and chives and lime juice; pulse until coarsely chopped. Transfer salmon mixture to a bowl, add panko, remaining 1 tablespoon mayonnaise, ¾ teaspoon ginger, ¾ tsp salt and black pepper; stir until thoroughly mixed. Divide mixture into 8 (1/4-cup) portions and form into patties about 3/4-in thick.

  3. In a large skillet set over medium-high heat, add 3 tablespoons oil. When hot, add salmon cakes, working in batches, and cook until golden brown on bottom. Flip over and continue to cook until both sides are golden brown and crispy, about 2 to 3 minutes per side. Remove from pan and drain on paper towels. Serve with orange aioli on the side.

Nutrients Per Serving

Nutrients per serving (based on 4 servings): 409 calories, 24 g fat, 30 g protein, 1 g fibre, 17 g carbohydrates. Excellent source of thiamine, riboflavin, niacin, vitamin B6, vitamin B12. Good source of vitamin C, folate, magnesium.

Salmon Panko Cakes with Orange Ginger Aioli
Photo Credit: Carlo Mendoza