Fluffy and crunchy salmon cake with asparagus

One day my husband came back from COSTCO with 12 cans of pink salmon (he loves salmon), and I was like “great, how am I going to use this?” I decided to try a salmon “cake” with different ingredients, those typically would go well with any kinds of burger type dishes. This one, with yogurt, red onions, bell peppers, and edamame yielded a nice combination of fluffiness and crunchiness and became one of our favorites. I’ve tried other, more complex versions like below, which were just fine, but I like the simplicity and crunchiness of edamame better.

Side dish, as long as it’s not heavy, can be any type of vegetables. This variation uses asparagus and bell pepper. A salad will go very well in spring/summer and the one below is with cauliflower , tomato, apricot and green olive.

Fluffy and crunchy salmon cake

Enjoy salmon in a different way – salmon cake with edamame (or green peas), bell peppers and red onion. Works well with canned salmon.

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 406 kcal

Equipment

• Air fryer (optional)

Ingredients

  

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• 2 can canned salmon Fresh salmon is great – two 6 oz filet
• 1 piece yellow bell pepper use 1/2 for salmon cake and 1/2 for side. orange or red can be great.
• 1/2 piece red onion can use yellow onion or green onion
• 2/3 cup edamame can use fresh or frozen green peas
• 1 piece egg
• 14 pieces Parmesan crisp can use 1/2 of panko and 1/4 c of grated Parmesan cheese
• 2 tbsp lemon juice + save wedges for plates
• 1/3 cup whole milk yogurt Greek yogurt would work great as well.
• 2 tbsp olive oil 1 tbsp for salmon cake and 1 tbsp for the side
• 1 tsp salt 1/2 for salmon cake and 1/2 for the side
• 1/2 tsp paprika
• 5 clove garlic pressed – 2 for salmon cake and 3 for
• 1.5 pound green asparagus
• 1/4 cup dried cherry can be dried cranberry, or berry preserve
• 2 tbsp wine To soften dried cherries and can be any type – white, red, sherry, sake, brandy.
• 3 stalks green onion can use 1/2 of red onion from the salmon cake
• 1 tsp cumin for the side
• 1 tbsp balsamic vinegar
• 2 tsp soy sauce
• 1/2 tsp cured sumac Optional – add a slight acidity and depth.

Instructions

 

• Prepping asparagus for the side – carefully and thoroughly wash asparagus tips and snap off the ends at natural breaking points (about 2 inches from the bottom). Dip in a light salt water upside down – the water should cover at least 1/2 way from the tips – for about 45 minutes, shaking every 15 minutes or so. This is to get rid of fine sands trapped in the tips.
• Salmon – discard water in salmon cans and place them in a medium size bowl. Sprinkle lemon juice, salt (1/2 tsp) and paprika. If you have cured sumac, also sprinkle 1/2 spoonful.
• Soften dried cherries – place them in a small ball and mix in wine.
• For the side, heat oven to 425 F.
• Yellow bell pepper – chop 1/2 in small pieces for salmon cake and add to the bowl. Slice the other 1/2 and set aside for the side.
• Red onion – chop in small pieces, drop in a small mesh colander, and gently “wash” in a salt water (about 1/2 teaspoon of salt for 2 cups of water). After lifting the colander from the water, press the onion to squeeze a little bit of liquid, and spread on a (paper) towel to dry and add them to the bowl. This is to soften the sharpness of onion.
• Edamame – boil edamame in pods and squeeze the beans out into a bowl with salmon, onion, and bell pepper pieces.
  
• Parmesan crisp – crumble them in small pieces. Add 1/2 to the salmon cake bowl. Set aside the other 1/2 for the side.
• Make salmon cake – add yogurt, 1 tablespoon of olive oil, and an egg to the bowl and mix well. Divide them into four pieces (with a slight indentation in the middle) and add them to a lightly greased air fryer basket.
  
• Finish prep for the side – Slice green onions diagonally into thin pieces. (If you are using red/yellow onion, slice them thin vertically.) Towel dry asparagus spears and snap each into two pieces, and spread them onto a sheet pan in a single layer. Add the green onions, yellow bell pepper, and softened cherries. Sprinkle 3 cloves of pressed garlic and the rest of Parmesan crisps, olive oil, balsamic vinegar, soy sauce, cumin and salt. Mix all the ingredients well and spread them in a single layer.
• Cook salmon cake in an air fryer – about 13-15 minutes. Check after 12 minutes and decide when to finish
  
• Bake the vegetable side – about 3-5 minutes into cooking the salmon cakes, bake vegetables at 425 F for about 6-8 minutes. I generally like vegetables undercooked, so keep it at 5 or 6 minutes.
  
• Plate salmon cake with a lemon wedge and vegetables with (if you have it at hand) Tzatziki sauce.

Nutrition

Calories: 406kcalCarbohydrates: 26gProtein: 35gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 129mgSodium: 1232mgPotassium: 933mgFiber: 8gSugar: 10gVitamin A: 1858IUVitamin C: 74mgCalcium: 695mgIron: 6mg

Keyword Air fryer, crispy

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