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.
Equipment
- Air fryer (optional)
Ingredients
- 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
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