Chef Laura Lea's Actually Delicious Asian Salmon Cakes - WSMV News 4

Chef Laura Lea's Actually Delicious Asian Salmon Cakes

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Chef Laura Lea's Actually Delicious Asian Salmon Cakes

·  12 ounces canned wild salmon or cooked salmon
·  2 large eggs (rec. local/pastured)
·  1/2 cup almond flour
·  1 teaspoon sea salt
·  1 1/2 teaspoons toasted sesame oil
·  1 tablespoon fresh lemon juice
·  1 teaspoon freshly grated ginger (sub 1/4 teaspoon ground)
·  1 tablespoon low-sodium Tamari (sub soy sauce)
·  1 teaspoon honey
·  2 tablespoons high-quality mayo (rec. Primal Kitchen, sub mashed avocado)
·  1/4 cup mayo
·  2 teaspoons sriracha
·  1 teaspoon fresh lemon juice

1. In a mixing bowl, mash together salmon, eggs, almond flour and sea salt. In another bowl, whisk together sesame oil, lemon juice, ginger, tamari, honey and mayo. Add sesame oil mixture to salmon mixture and combine thoroughly. 2. Heat a well-seasoned cast-iron skillet or chemical free nonstick skillet to medium heat. Allow to get hot. If you don't have either of these, add 1 tablespoon olive oil to pan.  3. Scoop a tightly-packed 1/4 cup of salmon mixture and dollop into pan, then use fingers or a spatula to flatten to approximately 3/4 inch. Cook for 3 minutes until golden-brown and easily flipped with a spatula. Repeat on other side. 4. Remove from the pan and allow to rest 5 minutes

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