Recipe Database
KD's Salmon Cakes with Dipping Sauce
KD's Salmon Cakes with Dipping Sauce
Ingredients
Serves: 3-4

F O R T H E S A L M O N C A K E S
1 1/4 pounds fresh salmon, skin removed, cut into 1-inch chunks
1/2 cup loosely packed, coarsely chopped fresh cilantro
3 scallions, white parts only, minced
2 teaspoons minced fresh ginger
2 teaspoons grated lime zest
1 large egg white
1 tablespoon white or yellow miso
1 teaspoon dark brown sugar
1 teaspoon roasted peanut oil
F O R T H E D I P P I N G S A U C E
3 tablespoons rice vinegar
1 tablespoon fish sauce
1 teaspoon Asian sesame oil
1/2 teaspoon Vietnamese chili paste
1 tablespoon dark brown sugar

Instructions
TO MAKE THE DIPPING SAUCE in a sm a l l bowl, combine all ingredients. set aside. TO MAKE THE SALMON CAKES IN A FOOD processor, combine salmon, cilantro, scallions, ginger, and lime zest. Pulse until combined. Add egg white, miso, and brown sugar. Pulse until thoroughly incorporated. Form into 8 flat 3-inch-wide patties. TO COOK THE SALMON CAKES Heat oil in a large nonstick skillet over medium heat until hot but not smoking. Add patties and cook, turning once, until golden on both sides and cooked through, 3 to 4 minutes per side. If your pan isn’t large enough to hold all the patties, transfer finished cakes to a cookie sheet and hold in a 200°F oven. Serve cakes immediately with dipping sauce.

Notes
Salmon cakes – salmon patties can be made a day ahead, stored on half sheet pans lined with parchment, wrapped with plastic in the freezer or a very cold fridge. The dipping sauce can also be made a day ahead. On the day of – patties can be cooked and held in the oven on sheet pans until service. Prepared by Chef Kathleen Daelmans , Holly Valenti, and Vanessa Parker with ChefandtheFatman at Rich's/Macy's on 02/12/2005. Mike Stock substituting for Chef Fred G.