Last Saturday, we invited a few friends over for dinner. Naturally, we were really excited and planned a fabulous meal – Asian salmon, sticky rice, steamed baby bok choy with garlic sauce. We even had fantastic kimchi from the Asian store that’s not even remotely close to home, but so good that I drive there just for it.
Mother Nature had other plans that night, a huge snowstorm fell upon us with roads pretty much impassable. We went ahead and cooked the salmon- we had to, because when you are craving Asian Salmon making meatloaf instead just does not satisfy.
Now, that left us with quite a bit of leftover salmon and rice since I tend to cook too much always fearing there won’t be enough. Salmon Cakes were the remedy for that, the last time I made them they had more of a mustard dill riff to them. Equally as good, but staying with the Asian theme here really worked well. We paired them with a quick kimchi mayo (kimchi tartar sauce?) and a sprinkle of cilantro, but a fried egg perched on top with some scallions and Sriracha would be nice as well.
Only issue now is that normally I would eat leftovers for lunch, but there was nothing left from this leftover creation, they were that good.
- 1/2 lb cooked salmon
- 2 cups leftover cooked rice
- 2 eggs, beaten
- 1 cup gf breadcrumbs, plus more for coating cakes
- 1/4 cup or more chopped fresh cilantro
- 2-3 large scallions chopped or 3-5 small
- 1 jalapeno, seeded and chopped (optional)
- 2-3 tablespoons olive oil
- For the kimchi mayo:
- 1/4 cup kimchi, chopped
- 1/2 cup mayonnaise
- Other garnish: chopped scallions and cilantro
Add rice to a large bowl, mix in beaten eggs, breadcrumbs, cilantro, jalapeno and scallions.
Break apart the salmon with a fork into small bit size pieces and fold into rice.
Warm a large cast iron skillet (preferably), add olive oil and heat through.
Grab a shallow bowl, add 1 tsp of bread crumbs to bottom.
Place round form (if you have one) onto the crumbs, scoop 2-3 tablespoons of mixture into form.
Press down using back of the spoon to form a nice flat cake.
If using your hands form cake first then place on top of crumbs.
Sprinkle the top of the cake with another tsp of bread crumbs and using a spatula scoop up and place in heated skillet.
Cook undisturbed 3-4 mins over medium/high heat, or until nicely browned on bottom then flip and repeat with the other side.
Remove to warmed platter until all the batter is used up.
For the Asian tartar sauce mix the chopped kimchi with the mayo.
Top rice cake with sauce, a sprinkle of cilantro and scallions and serve.https://pamelasglutenfreerecipes.com/gluten-free/asian-salmon-rice-cakes-kimchi-mayo/