Salmon and Ginger Cakes with Orange-Miso Dipping Sauce

I've cooked my way through many of the recipes in the"Stonewall Kitchen Favorites" cookbook and have been very pleased with every one I've tried.

This one is no exception, it's a cut above most salmon patty (or salmon cake) recipes, as this one used diced fresh salmon rather than canned, some delicious seasonings and a very unusual dipping sauce. The panko crumbs provide a nice crispy coating, and the salmon is moist and succulent. The patties/cakes may be made up to six hours ahead, and cooked up just before serving, or they can be cooked one day ahead and simply reheated in the oven. I like them best when freshly made.





Salmon and Ginger Cakes with Orange-Miso Dipping Sauce

Makes about ten 2-inch cakes

1 pound skinless, boneless salmon, cut into 1/4-inch dice
1/2 cup finely chopped red bell pepper
1/4 cup chopped scallions (white and green parts)
1/4 cup minced cilantro leaves
1/2 tablespoon finely peeled, grated fresh ginger (don't substitute dried)
1 large egg, lightly beaten
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
Salt
Freshly ground black pepper
About 1/3 cup canola oil
Lemon and lime wedges

Orange-Miso Dipping Sauce (recipe follows)

Mix the salmon, scallions, red pepper, cilantro, ginger, 1/3 cup of the panko bread crumbs, egg, sesame oil, and soy sauce in a large bowl until blended. Season with 1/4 teaspoon salt & pepper.

Place the remaining panko crumbs in a shallow container & season with salt and pepper. With a 1/4-cup measuring cup, shape the salmon mixture into ten 2-inch cakes; flattening slightly to make a one-inch-thick round. Press each cake into the bread crumbson both sides, pressing extra crumbs into the edges of the cakes. Set aside, and continue doing the same with the rest of the salmon mixtures. Can be made up to 6 hours ahead of time, if wrapped in plastic film and kept refrigerated until ready to cook.

In a large, heavy 10-inch skillet over medium heat allow the skillet to get hot. Add the oil (oil should be about 1/8-inch deep.) When oil is hot add half of the salmon cakes, cook for 3 minutes on each side (or until golden brown.) Tilt pan as necessary during cookng to keep oil evenly distributed. Drain on paper towels, then continue cooking the second batch.

The salmon cakes may be cooked up to a day ahaed, to reheat warm in a preheated 350-degree (F) oven for 5 to 10 minutes, or until warmed through.

Serve the salmon cakes with the lemon and lime wedges and orange-miso dipping sauce.

Note: To make these spicy you can add 1 tablespoon liquid chili sauce (such as Thai chili-garlic sriracha), or Chinese chili paste to the salmon mixture.
You can also substitute 3/4 to 1 pound lump crabmeat for the salmon.


Orange-Miso Dipping Sauce
(Wait until you taste this! It's also great substitute for cocktail sauce when serving shrimp)

1 tablespoon white miso paste
2/3 cup sour cream
1/2 cup good quality, non-sweet mayonnaise
1 tablespoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon orange zest
1 tablespoon orange juice

In a small bowl, mix all ingredients until smooth. Taste, and add as much salt and freshly ground pepper as you like (I use white pepper in this sauce). It is outstanding, and likely very different than anything you may have tried. Keeper!

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