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by on June 13th, 2009

Salmon Cakes with Edamame and Wasabi Topping

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I can’t begin to tell you how great this little appetizer was last night.  I have been wanting to try making this for a long time so when buying the Salmon, scallops and shrimp for the kabobs we did, I just bought a little extra salmon.  I made my salmon cakes similar to how I make crab cakes.  I tried them with Panko bread crumbs and also Italian style bread crumbs.  I preferred the Panko.

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A couple of years ago I tried this great sushi recipe of Tyler Florence’s and he used this wasabi topping.   I poached my salmon in a little chardonnay and water with lime slices but any kind of cooked (leftover) salmon will work fine.  I wouldn’t use canned salmon though.  I used the wild Alaskan Salmon so it was very red and beautiful.    The rest of the dinner was great, will post pictures of that .  It was great relaxing by the pool and being able to use our new teak dining set.  — Sherry

I forgot to put the pickled ginger on when I first put these together.  I went back and added the ginger to the ones we had not already gobbled down.    It really makes a difference.


Salmon Cakes with Edamame and Wasabi

1 cup cooked salmon,  crumbled or flaked
1 Tbsp. chopped chives
1 1/2 tsp. lemon juice
1 Tbsp (or more) panko bread crumbs
1 Tbsp. finely chopped red onion
1 Tbsp. chopped parsley
1 egg, beaten
2 Tbsp. mayonnaise
Panko bread crumbs, for breading
oil for frying
Picked ginger for garnishing
Wasabi Edamame puree, for garnishing

Mix the salmon and all other ingredients except for the ginger and wasabi puree together in bow.  Make small cakes about 1 1/2″.    Coat the cakes in the panko bread crumbs.  Fry in oil until nice and brown and drain on paper towels.  To assemble, put a folded piece of pickled ginger and a dab of the edamame wasabi puree in center.    I’m thinking the next time I serve these for a party I’m going to take a cucumber, score it with the tines of a fork, cut in 1/4″ slices and put the little cake on top.  Will be easier to eat without crumbling apart.  This made about 10 small cakes so you may want to double the recipe.   Next time, I may thin down the wasabi topping and drizzle some on the plate.

Wasabi and Edamame Puree

1/2 lbs. pkg. frozen edamame (in pods)
1 Tbsp. wasabi paste
1/2 tsp. sea salt
1/2 lemon, juiced
3 Tbsp. water
1 Tbsp. canola oil

Put all this in blender or mini processor and blend until you have a smooth paste.

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