Sticky Asian Salmon Cakes
May 29, 2017 | Serves 4
For the Salmon:
- 480g of Salmon, Skinless
- 2 Cloves of Garlic
- Thumb Size Piece of Fresh Ginger
- 1 Tablespoon of Tamari/Soy Sauce
- 1 Tablespoon of Ground Almonds
For the Glaze:
- 2 Tablespoons of Tamari/Soy Sauce
- 1 Tablespoons of Red Wine Vinegar
- 2 Tablespoons of Honey
- Handful of Sesame Seeds
If you’re a fan of teriyaki salmon, you will love these. They look like dim sum and are perfect for sharing as a starter or divided up as a main. The fresh ginger gives them a little punch that’s amazing with the sweet sticky glaze. I serve mine with pickled ginger or japanese pickles, they’re so delicious with a little crunch.
Preheat the oven to 200’C. Lay the salmon out on a roasting tray. Season it with salt and pepper and roast at 200’C for about 10 minutes, until just cooked.
Flake the salmon into your food processor, if the skin is still on then leave this out. Mince the garlic and peel and grate the ginger, then add them both in. Pour in the tamari. Pulse until it’s just coming together, don’t overblend.
Sprinkle in the ground almonds and then pulse again until combined. It should roll together really easily.
Line a roasting tray with parchment paper. Roll the mixture into small cakes or balls and place them on the tray. Bake at 200’C for about 10 minutes until starting to turn golden.
While they’re cooking, add all of the glaze ingredients to a saucepan and let it simmer and reduce, it should be ready at the same time as the salmon.
Toast some sesame seeds in a pan until golden. Take the salmon out and spoon the glaze over the balls. Sprinkle some sesame seeds on top of each and serve hot.