Lemongrass Salmon Cakes
Calling all salmon-lovers and flavor-seekers! Ditch the boring pan-fried fish and say hello to Salmon Cakes: little explosions of citrusy goodness that’ll make your taste buds do the salsa. Think flaky salmon dancing with fragrant lemongrass, all wrapped in a crispy golden coat and ready to rock your dinner party (or, let’s be honest, your Netflix-and-chill night). These cakes are healthy, satisfying, and oh-so-easy to make, proving that delicious doesn’t have to mean complicated. So, grab your mixing bowl, crank up the tunes, and prepare to elevate your fish game!
Salmon Cake Fiesta:
- 1 pound wild-caught salmon, cooked and flaked (great use of leftovers!)
- 1/2 cup cooked brown rice (or quinoa, for extra protein)
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh lemongrass (or 1 teaspoon dried)
- 1 clove garlic, minced
- 1 egg, beaten
- 1/4 cup almond flour or breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Coconut oil or avocado oil for frying
From Batter to Bites:
- Preheat your oven to 375°F (190°C). This is where your salmon cakes will bask in their golden glory.
- In a large bowl, combine the flaked salmon, cooked rice, red onion, cilantro, lemongrass, garlic, egg, almond flour (or breadcrumbs), salt, and pepper. Get your hands in there and give it a good squish, like you’re molding tiny salmon sunrises.
- Heat a tablespoon of oil in a skillet over medium heat. Let it shimmer like a disco ball, promising culinary adventures.
- Scoop up heaping tablespoons of the salmon mixture and gently place them in the hot oil. Think little golden islands waiting to be fried.
- Cook for 3-4 minutes per side, or until golden brown and crispy. Resist the urge to peek too often, the anticipation is half the fun!
- Once golden, transfer the salmon cakes to a baking sheet lined with paper towels to drain any excess oil. Let them rest for a minute or two while you fry the rest of the batter.
- Pop the baking sheet with your salmon cake sunrises in the preheated oven for 10-12 minutes. This gives them a chance to cook through and become perfectly tender inside.
Salmon Cake Symphony:
- Dip it up! Serve your salmon cakes with a dollop of yogurt-dill sauce, sriracha mayo, or even sweet and sour sauce. Let your taste buds choose their partner-in-crime.
- Go green! Top your cakes with fresh arugula or a bed of mixed greens for a light and satisfying meal.
- Asian Adventure! Swap the cilantro for Thai basil and serve the cakes with a sweet chili dipping sauce for an Asian-inspired feast.
- Get fancy! Drizzle your salmon cakes with a touch of sesame oil or toasted sesame seeds for an extra layer of flavor and texture.
So there you have it, folks! Salmon Cakes with Lemongrass: your new go-to for weeknight dinners, lunchbox heroes, or even an impressive appetizer when the gang comes over. They’re healthy, delicious, and oh-so-versatile, guaranteed to make you the coolest fish-monger on the block. Now go forth, spread the salmon cake love, and remember, life is too short for boring meals – embrace the lemongrass fiesta and let the flavor fireworks begin!
Dona Carty
I don’t eat cheese, sour cream, pork, fish and really I don’t like to cook. Oh yeah I’m allergic to eggs too!