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Sriracha sauce gives salmon cakes a subtle kick

Anjali Prasertong
Southeast Asian Salmon and Rice Cakes with Sriracha Mayo
By Anjali Prasertong
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

34 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 212 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 212-inch cakes or 2 servings.

 

 
 


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