Salmon fishcakes with Asian dressing recipe

Salmon fishcakes with Asian dressing recipe

This salmon fishcakes with Asian dressing recipe is a total blessing. As although it’s undoubtable that salmon is one of the ultimate superfoods, this oily fish can sometimes be a bit of a bore. While it’s a great source of omega-3 essential fatty acids, it isn’t always everyone’s first choice for a tasty dinner. But by dressing it up with Asian spices and making it into fishcakes, you can totally transform it into a healthy and more-ish meal.

Ingredients (serves 4)

1tbsp olive oil, for frying

150g mixed salad leaves

For the Asian dressing:

2.5cm fresh ginger, grated

60ml sesame oil

1tbsp sesame seeds

Juice of ½ a lemon

1 garlic clove, crushed

For the fishcakes:

4 x skinless salmon fillets, roughly chopped

1tsp sesame oil

1tbsp sesame seeds

1 egg

1 egg white

2.5cm fresh ginger, grated

1 red bird’s eye chilli, finely sliced

4 spring onions, finely sliced

Half a red onion, finely sliced

A handful of fresh coriander, finely chopped

Method

First make the Asian dressing. To do this, simply place all the ingredients in a bowl and whisk well to combine.

Now make the fishcakes: Place the salmon, sesame oil, sesame seeds, egg, ginger, chilli, spring onions, red onion and coriander in a food processor and blitz together, making sure you retain a little texture.

On a clean surface, divide the fishcake mixture and carefully shape into little patties about 2.5cm thick. Transfer to a plate, cover and chill for 30 minutes (or up to a day).

Heat the olive oil in a large, non-stick sauté pan over high heat and cook about four or five fish cakes at a time (don’t overcrowd the pan or they won’t brown up as they should). Cook for a minute, then reduce the heat a little, turn and cook for another 60-90 seconds (they are small so will cook quickly).

Repeat until all the fishcakes are cooked and serve warm, drizzled with a little Asian dressing, and a mixed leaf salad.

Recipe courtesy of: Paleo Monday to Friday by Daniel Green, £14.99, Kyle Books. Photography by Peter Cassidy

You might also like this carrot, courgette and halloumi salad or this shredded turkey salad.