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Poke-Inspired Salmon Cakes

This recipe comes courtesy of our friends at Homemade Cooking!

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For the Salmon Cakes:
● 1⁄4 cup mayonnaise
● 1 egg
● 1 tablespoon fresh lemon juice
● 1 teaspoon dijon mustard
● 1⁄2 teaspoon Sriracha
● 2 teaspoons soy sauce
● 1⁄4 teaspoon freshly ground black pepper
● 1 1⁄4 lb skinless 99salmon filet
● 1 1⁄4 cup Panko bread crumbs
● 4 scallions, thinly sliced
● 1⁄2 a jalapeño, seeded and diced
● 2 tablespoons finely chopped cilantro
● 1⁄4 cup sesame seeds
● 1⁄2 cup vegetable oil

For the Ponzu Aioli:
● 1⁄2 cup mayonnaise
● 1⁄2 cup plain Greek yogurt
● 1 tablespoon lemon juice
● 1 tablespoon soy sauce
● 1⁄2 teaspoon sesame oil
● 1 garlic clove, finely grated

Cooking Instructions

Watch Jody and Joel, from Homemade Cooking, whip up some Happy Hour Bites and walk you through this recipe step-by-step!

1. Process the salmon:
Cut the salmon into 1-inch chunks. Transfer the salmon to the bowl of a food processor and pulse until the salmon reaches a very small dice, like that of ground meat. Watch closely so you don’t go too far and turn the salmon into a paste! If you don’t have a food processor, you can dice the salmon by hand, into very small, 1⁄4-inch pieces.

2. Make the Salmon Mix:
In a large bowl, whisk together the mayonnaise, lemon juice, mustard, soy sauce, and pepper. Add the diced salmon, 1⁄4 cup of the panko, the scallions, the celery, jalapeno, and cilantro. Gently fold together until combined.

3. Bread the Salmon Cakes:
In a shallow dish, combine the remaining 3/4 cup of panko with the sesame seeds. Using a 1⁄4-cup measure, scoop the salmon mixture and shape it into a compact cake approximately 1 inch thick. For a smooth surface, roll the cake into a ball before flattening it slightly. Place the salmon cake into the panko and sesame seed mixture, gently pressing to coat all sides with crumbs. Repeat this process with the rest of the mixture to make about 8-10 cakes.

4. Fry the Cakes:
Heat the oil in a medium nonstick skillet over medium-high heat until it shimmers. Add half of the salmon cakes to the skillet and cook without moving them for 2-3 minutes, until they are golden brown. Carefully flip the cakes and cook for an additional 2 minutes, until the second side is golden brown. Transfer the cakes to a plate lined with paper towels. Repeat with the remaining salmon cakes.

5. Mix the Ponzu Aioli:
In a medium bowl whisk together the mayo, lemon, soy, sesame, and grated garlic until combined.

6. Serve and Enjoy:
Transfer the warm salmon cakes to a serving dish, and serve alongside a ramekin of ponzu aioli and some lemon wedges for squeezing over. Yum!