Potato and Salmon Cakes with Ginger and Scallions
I found this recipe in the March 2012 issue of Food and Wine magazine and adapted it to my own liking. I don’t care for crab or salmon cakes with too much filler where you lose the taste of what I believe should be the main ingredient…the seafood! I also used leftover salmon that I had baked the night before for dinner. If you’re using raw salmon from scratch, the directions are below otherwise skip to step 2.
MAKES 12 SMALL CAKES
- 1 pounds medium red-skinned potatoes, scrubbed
- Sea salt
- 1 pound skinless wild salmon fillet
- Safflower or sunflower oil, for greasing and frying
- Freshly ground pepper
- 1 bunch scallions (about 6 scallions), coarsely chopped
- 3 large eggs, lightly beaten
- 3 garlic cloves, minced
- 2 1/2 tablespoons minced fresh ginger
- 1/2 medium red onion, finely chopped
- 1 1/2 tablespoon tamari
- 1 tablespoon toasted sesame oil
- Dill Sauce, for serving
Preheat the oven to 350°. In a large saucepan, cover the potatoes with water. Add a large pinch of sea salt and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 20 minutes. Drain and let cool slightly, then peel. Transfer the potatoes to a large bowl and mash.
Meanwhile, put the salmon on a lightly oiled rimmed baking sheet and season with salt and pepper. Bake for about 15 minutes, until the salmon is medium-rare inside.
In a large nonstick skillet, heat 1/4 inch of safflower or sunflower oil until shimmering. Working in batches, fry the potato cakes over moderately high heat until browned and crisp, about 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining potato cakes, adding more oil and adjusting the heat as necessary.