Salmon Cakes With Thai Basil Yogurt Recipes

SALMON CAKES WITH THAI BASIL YOGURT

Steps:

• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius and position a rack in the top third of the oven.
• Fill a large bowl with water. Peel the sunchokes, adding them to the water as you go to prevent discoloration. Cut them into 1 1/4-inch/3-centimeter chunks, then dry very well with a kitchen towel. Toss with 1 tablespoon oil and 1/2 teaspoon flaky salt (or 1/4 teaspoon fine salt) and spread out on a parchment-lined baking sheet.
• Roast sunchokes for 20 to 22 minutes, tossing them and rotating the pans halfway through, until golden brown and cooked through. Set aside to cool, then very roughly crush them.
• While the sunchokes are roasting, add the potatoes to a medium saucepan, cover with cold, well-salted water and bring to a simmer over medium-high heat. Once simmering, cook for 12 minutes, or until soft. Drain and set aside to cool for about 20 minutes.
• Add the remaining 1/4 cup/48 milliliters olive oil to a small saucepan over medium-high heat. Once hot, add the basil leaves and the wakame and fry for 1 minute, stirring a little until crisp. Strain, reserving the oil, and transfer the basil and wakame to a small plate lined with paper towels.
• Prepare the ginger and basil yogurt: Mix together all of the ingredients and set aside.
• Roughly crush the cooled potatoes (some lumps are fine) and add to a large bowl with the cooked sunchokes, ginger, green onions, garlic, lime zest, potato starch (flour), egg, chopped basil and a good pinch of salt. Finely chop half the crisp wakame and add to the bowl. Mix everything together well, then add the salmon and gently mix to combine, trying not to break the salmon pieces too much.
• With lightly oiled hands, form the mixture into 8 cakes, pressing them so they hold together.
• Add half the butter and 1 tablespoon reserved oil to a large nonstick frying pan over high heat. Once hot, lower the heat to medium-high and fry half the fish cakes for 2 to 3 minutes per side, until crisp and golden brown on both sides. Remove from pan and then fry the remaining fish cakes in the same way with the remaining butter and 1 tablespoon of the remaining oil.
• Divide the cakes between four plates and spoon some of the yogurt on each plate. Top the yogurt with the crisp wakame and Thai basil and serve with lime wedges alongside. (To serve as an appetizer, arrange cakes on a platter with the yogurt in a bowl alongside.)

SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE

Steps:

• Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
• Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
• Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
• Arrange the salmon cakes on a platter and serve alongside the sauce.

SALMON CAKES WITH YOGURT CHIPOTLE SAUCE

Steps:

• Make the Sauce: Place yogurt in a strainer lined with cheesecloth or papper towels set over a bowl, cover with plastic wrap, drain in the refigerator for 6 to 24 hours. Puree chiles in a lender with the water. Mix with yogurt and add salt to taste. Refrigerate until ready to use.
• Make the Salmon Cakes: Bring a large pot of water to a simmer. Add the salmon and simmer 3 to 4 minutes, until cooked. Drain and cool, then break into chunks.
• Combine safflower oil, onion, and thyme in a large skillet and saute over low heat until onion is translucent, about 5 minutes. Add red pepper and cook 1 minute longer. Cool mixture.
• Heat oven to 450 degrees. Combine salmon, onion mixture, and remaining ingredients except bread crumbs for coating in a large bowl. Spray a baking sheet with nonstick spray. Shape patties into 12 cakes. Coat with bread crumbs and place on baking sheet.
• Bake for 5 minutes then turn over and bake 2 to 3 minutes longer, until lightly browned. Serve with sauce.

CRUNCHY SALMON CAKES WITH GREEK YOGURT SAUCE

Steps:

• Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° until fish flakes easily with a fork, 14-17 minutes. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish and cover; refrigerate until chilled, about 2 hours., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in parsley., In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and the onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties., Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° until golden brown, 14-17 minutes., In a small bowl, mix sauce ingredients; serve with salmon cakes.