Sriracha sauce gives salmon cakes a subtle kick
By Anjali Prasertong
Published: Saturday, June 15, 2013, 9:00 p.m.
Lately, I've been looking to add more healthy seafood to my diet without breaking the bank, and while canned fish will never have the allure of a fresh filet, today's good-quality canned salmon is not the fishy, bone-studded mush you may be picturing. The boneless and skinless fish — once flaked and mixed with brown rice, cilantro, shallots and lime juice — cooks up into crisp-edged cakes that make an easy and satisfying weeknight meal, especially when topped with a dollop of Sriracha-spiked mayonnaise.
The fresh flavors of Southeast Asia season these cakes, making them a little different from the usual mustard-and celery-studded fish cakes. In addition to cilantro, lime juice and minced shallot, a bit of fish sauce adds depth and savoriness to the mixture.
And, while these cakes don't take much time to mix together if you have cooked rice on hand, they hold together a little better if they are allowed to rest in the fridge. This makes them easy to assemble ahead of time — either in the morning or the night before cooking — for a quick, healthy main dish that feels fancy enough to forget it's actually budget-friendly.
Anjali Prasertong is a writer for TheKitchn.com, a blog for people who love food and home cooking.
Southeast Asian Salmon and Rice Cakes With Sriracha Mayo
2 cans (6 ounces each) boneless, skinless pink salmon
1 cup cooked, short-grain brown rice
1 large egg
2 tablespoons minced fresh cilantro
1 tablespoon minced shallots
1 tablespoon lime juice
1 teaspoon fish sauce
1 tablespoon grapeseed or canola oil
3 tablespoons mayonnaise
3⁄4 teaspoon Sriracha chili sauce
Before cooking the cakes, place a large cast-iron or other oven-safe skillet in the oven. Heat to 400 degrees.
Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl, and mix with a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture into cakes about 21⁄2 inches in diameter, and set them aside on a plate. If you have time, cover and let them rest in the refrigerator.
Remove the hot pan from the oven with oven mitts. Coat the pan with oil and place the cakes in the pan. (Depending on the size of your pan, you may need to cook in batches.) Return the pan to the oven and cook for 5 to 7 minutes, until lightly browned on one side. Flip the cakes and cook for another 5 to 7 minutes.
While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl. Dollop the mixture on top of the cakes or serve on the side for dipping.
Makes about five 21⁄2-inch cakes or 2 servings.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Pitt’s Donald named All-American
- Region receives state grants for transportation-related improvements
- Penguins notebook: Popularity with female fans brings test event to Consol
- Pirates claim 3 pitchers in minor league Rule 5 draft
- Motivated quarterback Roethlisberger fights to prop up Steelers
- Motorist helps troopers arrest man near Route 22
- Garden Theater developer says plans changing for block’s buildings
- Police release video of possible suspect in South Side assault
- Steelers notebook: Worilds loses sack; Big Ben gets 1st career catch
- Pirates agree with Barmes on 1-year deal
- Peduto among mayors-elect to meet with Obama on Friday