Salmon Cakes with Mango Salsa
In this third virtual cooking class with Registered Dietitian Nutritionist, Pam Smith, you will learn how to reinvent your leftover salmon into a nutrient packed salmon cake! Your taste buds and immune system will thank you!
Serves 4
2 cups cooked Kvarøy salmon, flaked
½ cup finely chopped green onion
¼ cup finely diced shallot or sweet onion
¼ cup finely diced red pepper
½ cup finely diced celery
½ teaspoon Creole seasoning, or kosher salt and
black pepper, to taste
1 ear sweet corn, cut fresh from cob (about ½ cup)
1/3 cup of your favorite mayonnaise
Juice of one lime
2 tablespoons fresh chopped cilantro
2 tablespoons Dijon Mustard
½ tablespoon of your favorite hot sauce
2/3 cup plus 1 cup Panko breadcrumbs,
for dusting cakes
1 large whole egg, plus one egg white,
lightly beaten
Nonstick spray
1 tablespoon olive oil
Mango Salsa, recipe follows
Fresh cilantro springs, for garnish
DIRECTIONS
Combine all ingredients except egg, egg white, and 1 cup of the breadcrumbs (reserve these for dusting cakes in step 2. Taste and adjust seasoning; add eggs and mix until incorporated.
Form mixture into eight balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about ¼-inch thick.
Heat a large nonstick skillet over medium-high heat; add olive oil and swirl to coat bottom of pan. Add salmon cakes and brown for 3-4 minutes per side or until golden brown. Serve with Mango Salsa.
Mango Salsa
2 whole ripe mangoes, peeled and diced
Juice of 2 limes
½ cup freshly squeezed orange juice
1 large red bell pepper, diced
½ teaspoon cinnamon
1 tablespoon minced shallots or red onion
½ jalapeño
2 tablespoons cilantro, chopped
¼ cup honey
1 teaspoon Creole seasoning
Optional: a touch of coconut rum and cilantro springs
DIRECTIONS
Mix together all ingredients. Refrigerate at least 1 hour to blend flavors.
Makes 2 cups.
