Feb 19, 2011

Asian Flavoured Salmon Patties with Ginger, Scallions and Sesame-Mayo

What?! Don't look at me like you've never over steamed broccoli till it turned yellow.
Dire measures had to be taken. My jeans refused to fit after a baking (and eating) spree. I am currently (kinda) on the Perricone diet, an omega 3 and antioxidants rich diet that promises lovely skin and  few lesser kilos. The diet prescribes only salmon/tuna, select melons, greens and fresh berries with absolutely no carbs, save a meagre portion of oats per day.

As much as I love salmon, I could wage wars and destroy empires for a bowl of rice right about now. 28 days of salmon and tuna falls under the too much of a good thing category. My friend Laura, the reason for my going on this diet (I want her complexion!) sent me this recipe from Kalyn's Kitchen with a sympathetic "In case you get homicidally bored with hard core Perricone' note. She should know, she's been there. The diet that is, not being homicidal.

This recipe helped mix things up a little and pulled me away from the narrow minded, kill me already, boring diet plan I was falling into. It was delicious, moist with lovely  aroma and freshness from ginger AND it fit in completely with the Perricone prescription. I used salmon but I think it will do justice to any kind of fish. The mayonnaise sauce while good on its own, was left almost untouched because the patties went so much better with Sriracha. Next time  make this, I plan on adding a little sesame oil to the fish batter. 
500 grams wild salmon, skin removed and finely chopped
2 Tablespoon finely minced green onion
2 Tablespoon grated fresh ginger root
1 egg, beaten
1/2 tsp. or more Sriracha sauce (substitute with any good chilli garlic sauce if unavailable)
Salt and fresh ground black pepper to taste
2-3 tsp. olive oil (for frying the salmon patties)
Lime wedges for serving.

Sesame-Mayo Sauce:
1/3 cup Mayo
2 spring onions, very thinly sliced
2 T fresh lime juice
1 tsp. Asian sesame seed oil

Method :
  • Remove skin from salmon and chop finely. Finely mince spring onions. Grate ginger. Mix all 3 in a bowl.
  • Beat the egg with a fork and mix 1/2 tsp or more sriracha sauce to taste.
  • Add spring onion, salmon and ginger to the egg and sriracha mixture. 
  • Add salt and pepper to taste and give it a good mix. Use your hands!
  • Put a piece of cling wrap over a baking sheet; then form the salmon into four patties and place on cling wrap.  Put patties into the freezer for 20-30 minutes, until they are firm but not frozen through. (Or go commando like me and put mix in freezer and make patties by hands before pan frying.)
  • When salmon patties are firm, heat 2 tsp. oil in large heavy frying pan over medium-high head.  Add salmon patties and cook 4-6 minutes per side, until the patties are browned and cooked through.   (Add more oil to cook the second side if needed.  Cook until done, but don't overcook.) 
  • For Mayonnaise sauce- While salmon is freezing, whisk together the Mayo, sliced spring onions, lime juice and sesame oil to make the Sesame-Lime Mayonnaise.
  • Serve with a wedge of lime. We ate ours with a side of steamed carrots and broccoli.

1 comment:

  1. Flattery will get you everywhere, June. Hope you are enjoying your Asian sojourn, eat some good nosh for me! Laura xx