Seafood Steward's

Thai Style Salmon Cakes (serves 6)

Ingredients

1&1/2 pounds Norwegian Atlantic salmon fillet (skin & bone removed, finely chopped), 2 Tablespoons soy sauce, 2 Tablespoons lime juice, 4 teaspoons ginger (finely minced), 2/3-cup dried pineapple rings (finely minced), 2-Tablespoons olive oil, 2-Tablespoons sesame oil, 2/3-cup red bell pepper (finely minced), 2/3-cup green bell pepper (finely minced), 1 small jalapeno pepper (finely minced), 2/3-cup red onion (finely minced), 2/3-cup celery (finely minced), 1/3-cup cilantro (finely minced), 1/3-cup parsley (finely minced), 4 large garlic cloves (finely minced), 1&1/2-cups bread crumbs (panko/asian style), 1-large egg (slightly beaten), canola oil for frying.

Coating:

1&1/2-cups bread crumbs, 1-cup sesame seeds.

Directions:

Combine soy sauce and lime juice with minced ginger and dried pineapple and set aside

In large saute pan over medium-low heat, combine olive and sesame oil.  When hot, add peppers, onion, celery, cilantro, parsley and garlic.  Stirring frequently, saute veggies until just tender.  Take care to avoid browning.  Add soy mixture just before completion. 

Remove from heat and place in large mixing bowl and let cool.  When cool, add bread crumbs, egg and salmon.  Blend thoroughly using hands.  Cover and refrigerate for at least 1 hour.

To make salmon cakes, combine and thoroughly mix the bread crumbs with sesame seeds and place in a pie dish.  Using the tip of your finger, coat the inside of a 1/3-cup measuring cup with a little canola oil.  Fill the measuring cup with the bread crumb mixture and dump it out.  Then pack the crumb-coated measuring cup with salmon mixture level to the top.  The crumbs and oil will prevent the salmon mixture from sticking. 

Gently remove and place the formed salmon cake into the bread crumb and sasame mixture.  Weh cake is coated on both sides with crumb mixture, relocated to sheet pan.  Re-coat the measuring cup with crumb mixture form the balance of the cakes.  It should not be necessary to re-coat with oil, only crumbs. 

Cover bottom of a large saute pan with a light coat of canola oil and place over medium heat.  When pan is hot, saute cakes until golden brown on both sides (about 3-minutes per side).  Do not exceed medium heat setting.

Serve with fresh green beans, steamed and topped with lemon butter and Basmati or Jasmine rice.  A bright Fume Blanc completes this meal like a marriage made in heaven. 

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