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.
