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Crispy Salmon Cake and Corn Chutney Recipe

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This recipe for Crispy Salmon Cake and Corn Chutney is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salmon Cake:
1 (7.5.oz.) can of salmon natural Alaskan pink salmon with no salt
3/4 C Panko bread crumbs
3 egg yolks
1 lemon (zest and juice)
1 tsp pepper

Lychee Dressing:
1/2 (6.6 oz.) can of pickled ginger
1 can lychee, drained
1 clove garlic
salt to taste
pepper to taste

Corn Chutney
1 cucumber, diced finely
1 small bunch fresh dill
1 can lychee, drained
1 tomato, diced
pinch salt
Directions:
Directions:
Preheat oven to 350º. Drain salmon and mix with bread crumbs, egg yolks, lemon, pepper, salt and dill. Make 2-4 patties depending on desired size. Then pan sear on both sides of salmon until golden brown and crispy and then finish in the oven for about 7 min.
For chutney, heat a 12 in. skillet to med. heat. Add tomato and saute for 3 min. Add corn and saute until heated through. Set aside. Once cooled, add diced cucumbers, and season to taste with salt and pepper.

To prepare dressing, combine all ingredients in a blender. Blend on high speed for about 30 sec. or until all of the ginger is well pureed. Add dressing on salmon cake.

Plate with chutney first, then salmon cake, and drizzle artfully with dressing.

 

 

 

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