Seafood
Lemongrass Salmon Fish Cakes
Try these flavorful Lemongrass Salmon Fish Cakes for a fresh and healthy twist on seafood! With aromatic lemongrass, fresh ginger, and a touch of chili jam, these fish cakes are packed with vibrant flavors and perfect for a light meal. Follow Chef Healthy Henry‚‘s step-by-step guide to making this A
Ingredients
- 1 stick of lemongrass
- 1/4 cup 21/2 in. piece of fresh ginger
- 1/2 a bunch of fresh cilantro
- 1 lb salmon fillets skin off
- 2 tbls olive oil
- 4 tsp. chili jam
Directions
- 1
Cut off the end of the lemongrass then lightly pound to release the flavors (using the back of a chefs knife or a mallet). Chop finely.
- 2
Peel and chop the ginger. Combine the ginger and lemongrass and continue to chop while adding half the cilantro. Reserving a few nice leaves in a bowl of cold water.
- 3
Chop the salmon into 1/2-inch chunks OVER THE CHOPPED MIXTURE on your board. Push half the salmon to one side.
- 4
Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through and season with sea salt and black pepper.
- 5
Using a 1/4 cup measurer shape into 3/4-inch thick patties.
- 6
Place a large non-stick frying pan on a medium-high heat with 1 Tbs. of olive oil.
- 7
Cook the patties for 2 minutes on each side, or until nicely golden.
- 8
Spoon the chili jam over the fishcakes and serve 2-3 over a bed of greens then sprinkle with the drained cilantro.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
