Asian Salmon Cakes With Creamy Miso And Sake Sauce - cooking recipe

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
    1/4 cup sake
    1/4 cup fresh lime juice
    1 1/2 cups dry bread crumbs
    1 (7 ounce) can salmon, drained and flaked
    1/3 cup chopped onion
    1/4 cup chopped fresh cilantro
    1 egg
    1 tablespoon soy sauce
    1 tablespoon water
    2 tablespoons vegetable oil
Preparation
    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.

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