Asian Salmon Cakes with Creamy Miso and Sake Sauce recipe
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Ingredients
- 1 tablespoon vegetable oil 1 teaspoon sesame oil 2 cloves garlic, chopped 1 green onion, chopped 1 tablespoon miso paste 1 cup heavy cream ¼ cup sake ¼ cup fresh lime juice 1 ½ cups dry bread crumbs 1 (7 ounce) can salmon, drained and flaked ⅓ cup chopped onion ¼ cup chopped fresh cilantro 1 egg 1 tablespoon soy sauce 1 tablespoon water 2 tablespoons vegetable oil
Nutrition Info
- 406.4 caloriescarbohydrate: 24.4 gcholesterol: 99.7 mgfat: 27.1 gfiber: 1.7 gprotein: 13.9 gsaturatedFat: 11.5 gservingSize: -sodium: 602.1 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Asian Salmon Cakes with Creamy Miso and Sake Sauce
Directions
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Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.