Salmon Cakes with Chili Yogurt Sauce
Wild caught canned salmon mixed with fresh ginger, garlic, cilantro, green onion, red chili, and turmeric curry paste. Then fried in a pan until crispy. Served with a side of chili and cilantro yogurt sauce
Ingredients
- 14 oz can wild caught salmon
- 2 inch ginger piece- grated
- 2 cloves garlic- grated
- 1/2 cup cilantro- chopped
- 1 red chili- chopped and seeds removed use half for the salmon cakes and the other half for the yogurt sauce
- 1 bunch green onion- white parts only save the green part of the onions for yogurt sauce
- 4 tbsp fish sauce
- 1 tsp lime juice
- 1 tbsp turmeric curry paste found at whole foods (optional)
- 1/2 cup greek yogurt
- 1/4 cup olive oil
- salt/pepper for taste
- avocado oil for frying
Instructions
- In a large bowl add salmon, white part of the green onion, grated ginger, grated garlic, 1/2 of the chopped red chili, 1/2 of the cilantro, lime juice, 2 tbsp fish sauce, and eggs. Using your hands or a spoon mix well to combine all of these ingredients.
- Place a large pan over medium/high heat and drizzle with avocado oil. Using your hands scoop the salmon mixture in a small/medium lump and form into a patty then place on a clean plate. Continue this process until all of the mixture is used. When the pan is hot place the patties in the skillet clockwise. Let the patties cook for about 5 minutes, or until golden on one side. When this result is achieved flip the patty and cook the other side.
- When the patties are all nicely browned place them all on a plate and set aside until ready to use.
- In the same pan place olive oil, green part of the onions, remaining 2 tbsp of fish sauce and remaining red chili. Saute for a few minutes until onions and chili mixture are cooked. Remove from the heat and place in a small bowl. Mix in greek yogurt and cilantro. Sir until everything is combined. Taste and add salt if needed.
- Place the yogurt sauce in small serving bowl. Place the bowl on a large serving plate and surround the salmon cakes around the sauce. Garnish with green onion, cilantro and fresh limes.