Description
A recipe for Thai Salmon Cakes With Hot and Sour Sauce

Ingredients

• 2 cans (14.75 ounces each) Alaska salmon, drained and chunked
  
• 1 tablespoon peanut or canola oil
  
• 3/4 cup diced yellow onion
  
• 2 cloves garlic, minced
  
• 2 teaspoons seeded and minced jalapeño pepper
  
• 1-1/2 teaspoons minced lemon grass
  
• Juice and zest of 1/2 lime
  
• 1 tablespoon plus 1 teaspoon soy sauce
  
• 2 teaspoons sugar
  
• 1-1/2 cups finely sliced green onions
  
• 1/4 cup chopped fresh cilantro
  
• 2 eggs
  
• 3 tablespoons cornstarch
  
• Salt and pepper to taste

Preparation
Heat oil in small saucepan over medium-low heat. Add yellow onion and cook until soft, 3 to 5 minutes. Add garlic, jalapeño pepper and lemon grass; cook an additional 1 to 2 minutes. Cool.

In large bowl, combine lime juice and zest, soy sauce, sugar, green onions and cilantro. Mix well and reserve. In small bowl, whisk eggs. Add cornstarch, salt and pepper; mix.

Add egg and cooled onion mixtures to large bowl; fold gently to mix. Add salmon and carefully fold until just combined. Form salmon mixture into 8 cakes and chill at least 30 minutes.

Pan fry salmon cakes in oil over medium heat 2 to 3 minutes per side, or until heated through. Serve hot with Hot and Sour Sauce.

Nutrition
Nutritional information per serving (with 1/2 dipping sauce): 444 calories, 19g total fat, 47g protein, 20g carbohydrate, 2g fiber, 10g sugar, 1919mg sodium, 3.6g omega-3 fatty acids

Serves
no information available

Variations
no information available