Salmon Cakes

Ingredients

• 2 Garlic Cloves
• 6 Cilantro Sprigs
• 6 oz Carrots
• 2 Salmon Fillets
• 3 tsp. Sriracha
• ½ fl. oz. Toasted Sesame Oil
• 1 tsp. Sugar
• 1 fl. oz. Seasoned Rice Vinegar
• 2 tsp. Sesame Seeds
• 2 oz Mayonnaise
• 4 oz Spinach
• Olive Oil
• Salt Pepper
• thin ribbons. Rinse and pat dry salmon fillets. On a
• ensure shape holds without using egg or breadcrumbs.

Instructions

1. 1

   Cook salmon cakes in batches: to avoid overcrowding pan. This allows cakes to get a better sear, while overcrowding pan will cause them to steam and fall apart. Salmon’s distinctive orange-pink color comes from astaxanthin (Gesundheit!), a carotene fish get from their food. Flamingos and cooked shellfish also get their color from this antioxidant.

2. 2

   Prepare the Ingredients: Mince garlic. Stem and coarsely chop cilantro. Peel carrots, trim, and, using peeler, shave into long, thin ribbons. Rinse and pat dry salmon fillets. On a separate cutting board, finely chop salmon and place ensure shape holds without using egg or breadcrumbs.

3. 3

   Combine mayonnaise, remaining cilantro, and: with a pinch of salt and pepper.

4. 4

   Season and Form the Salmon Cakes: Add garlic, half the cilantro (reserve remaining for Sriracha mayo), 2 tsp. Sriracha (reserve remaining for Sriracha mayo), and ½ tsp. salt to bowl with salmon. Thoroughly mix, then divide mixture equally into four balls. Form each ball into a ¾” thick cake (about 3” in diameter) and place on a plate. Place plate in freezer at least 10 minutes to firm up. Start making dressing while salmon firms in freezer.

5. 5

   Cook the Salmon Cakes: medium heat. Working in batches, add salmon pat- ties to hot pan and cook 2 minutes per side, or until cakes reach a minimum internal temperature of 145 degrees. Add 1 tsp. olive oil to pan to cook remaining cakes. Cooking cakes two at a time prevents crowding pan, which can make cakes steam rather than sear, and also makes it easier to flip them without breaking.

6. 6

   Mix sesame oil, sugar, seasoned rice vinegar, and: ¼ tsp. salt and a pinch of pepper. Set aside.

7. 7

   Plate the Dish: dressing, and place on a plate. Serve salmon cakes in front of salad and garnish with Sriracha mayo. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half goes in salmon cakes and remaining goes in you’re not alone. Natural chemicals present in cilantro can taste “soapy” to some eaters. Feel free to omit. twice. 2 tsp. goes in salmon cakes and remaining goes in hot sauce du jour. Its garlicky- chile flavor complements just about everything. Use to taste or omit for less spice. the recipe before you start–we promise it will be time

8. 8

   Mince garlic. Stem and coarsely chop cilantro. Peel