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Wednesday, February 20, 2013

Hanalei Bay Salmon Cakes



Hanalei Bay Salmon Cakes
Makes 6 cakes                           Prep time: 10 minutes                  Cook Time: 10-12 minutes
Cakes
1  14oz. can of wild salmon with skin and bones, drained
1 clove garlic, minced or pressed
1/8 of an onion grated + juice
1 inch ginger root, grated
1/4 cup chopped cilantro
2 Tbls. white rice flour
1 egg, beaten
1-2 tsp. curry powder
sea salt
freshly ground pepper
optional:
1/2 tsp. ground turmeric or 2 tsp. freshly grated turmeric root
1/2 tsp. smoked salt
Coconut oil for cooking
Secret Sauce
1/2 cup Best Foods Mayonnaise
2 tsp. Tamari
1-2 Tbls. Sriracha chili sauce

 Instructions

Place drained salmon in a medium bowl and using a fork, mix it well by crushing the bones and breaking it apart. Add remaining cake ingredients and using either your clean hands or a fork, mix until all ingredients are well combined. Heat a saute' pan on medium high heat and add a teaspoon of coconut oil. When it has melted, form a small cake and pan fry about 4 minutes per side or until nice and golden brown. Remove and let cool and then taste it for seasoning. This is something I always do when making meat balls, any sort of pan fried cakes or meat loaf. You can immediately adjust the seasoning to your taste instead of creating a whole batch of something and thinking: "a little lemon zest would have really given it the zing it needs" or " I wish I would have added another green onion or some more chili flakes". Make it, cook off a sample bite (and a little snack for the cook) and adjust seasoning. Next, if you have time, refrigerate the mix for an hour or so to bring it together and firm it up for easier cake making. If you don't have time, no worries, just gingerly create cakes whatever size you would like. As you shape them, place on a large flat plate or cookie sheet.  When the cakes are shaped, heat a large saute pan on medium high heat and then add about 1 Tablespoon of coconut oil. When it has melted, gently add the cakes making sure there is ample room around each one and that they are not touching. Saute' about 3-4 minutes and then flip them over and cook another 4 minutes or until nicely golden brown. Serve with Secret Sauce and, you guessed it, slaw! Or roasted potatoes and a salad.
I love to cook with the local flavors wherever I may be. Here on the islands, farmer's markets are abundant. I was able to get garlic, onions, green onions, ginger root, turmeric root, limes and cilantro at the market and I cooked them up in heart healthy coconut oil for even more island flavor.

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