asian salmon cakes with creamy miso and sauce

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 2 cloves garlic, chopped
• 1 green onion, chopped
• 1 tablespoon miso paste
• 1 cup heavy cream
• 1/4 cup
• 1/4 cup fresh lime juice
• 1 1/2 cups dry bread crumbs
• 1 (7 ounce) can salmon, drained and flaked
• 1/3 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 1 egg
• 1 tablespoon soy sauce
• 1 tablespoon water
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat the vegetable oil and sesame oil in a large skillet over medium heat. add the green onion and garlic, and cook until tender. stir in the miso paste and until blended. bring to a simmer then stir in the cream and lime juice. return to a simmer and cook until thickened, about 7 minutes. remove from heat and set aside.
• in a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. in a small bowl, whisk together the egg, soy sauce and water using a fork. stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
• heat the oil in a large skillet over medium-high heat. form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. fry patties for about 4 minutes per side, or until golden brown. serve with the sauce drizzled over, or separately for dipping.