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Salmon Cakes with Miso Sauce

This is a great way to use the end pieces and leftovers from salmon fillets. When I buy a piece of salmon I usually end up cutting off the non-uniform end piece and throwing it in the freezer. When I have about a cup and a half of salmon, I make salmon cakes.

Ingredients

Salmon Cakes

  • 1 1/2 cups salmon diced*
  • 3 scallions green parts only finely sliced
  • 1/2 inch piece of ginger grated
  • 3 TBSP garlic aioli or mayonaisse
  • 1 TBSP rice wine vinegar
  • 3/4 cups panko plus more for breading
  • 1 egg beaten
  • 2 TBSP sesame seeds
  • 1-2 TBSP canola oil
  • *Salmon can be raw or cooked if you are using cooked salmon, reduce the cooking time a little.

Miso Sauce

  • 1/3 cup light miso paste*
  • 1 TBSP tahini
  • 1 TSP tamari
  • 3 TBSP rice wine vinegar
  • 2 cloves of garlic
  • juice of 1 lemon
  • salt and pepper to taste

Instructions

Salmon Cakes

  • Preheat oven to 400 degrees
  • Combine salmon, scallions, panko, aioli, ginger, 1/2 egg and 1/2 TBSP sesame seeds. Work mixture together and form patties.
  • Combine a few handfuls of panko with remaining sesame seeds and season with salt and pepper.
  • Dredge patties in egg and coat with panko and sesame seed mixture.
  • Heat canola oil in nonstick pan to medium high.
  • Place patties in pan and fry until lightly brown on both sides.
  • Transfer patties to parchment-lined baking sheet and finish cooking in oven for 2-5 minutes.
  • Serve with Miso Sauce.

Miso Sauce

  • Combine all ingredients in a blender or food processer and puree.
  • Serve as a condiment for salmon cakes.