These healthy oven baked salmon cakes can be eaten both as an appetizer or main dish.
By Nancy Lopez-McHugh
Salmon is a fish pretty high on my favorites list. I love it pretty much any way you serve it to me, broiled, pan fried, grilled, sous-vide, etc. Okay, so it doesn’t even have to be cooked it can also be raw and I’ll devour it. Mmmmm sushi, sashimi….. Sorry for the diversion, I’m still high from my sashimi gorging session earlier this evening. Back on track, all those previously mentioned cooking methods for salmon but one you don’t see is battered and fried.
Actually I have eaten battered and fried bits of salmon or losos as it is known in Czech. Yes, leave it to the Czechs to fry salmon right up. Some of you may remember that fried foods don’t really agree with me, but for those yummy bites of battered and fried salmon I was always willing to make the sacrifice. Unfortunately the little hole in the wall that sold those bites of yumminess closed down. (enter sad face here) My health and waistline may secretly be thankful but my belly is sad…a little rounder but sad.
I like to think that I have tasted salmon cooked in just about every method. I’ve also eaten a variety of salmon cuts, and styles. But then it dawn on me that I’d never tried canned salmon. Why not? Canned tuna is a favorite so how much different can salmon be. Actually it wasn’t so different. Though upon opening the can it didn’t look very appetizing, in the end I thought it tasted pretty darn good.
I thought up this recipe probably due to a sub-conscience daydreaming plan of a sushi dinner the following night. You know when one goes out for sushi there is wasabi, soy sauce, ginger and most likely a miso soup involved. So viola!The ingredients or rather flavors for these salmon cakes was born. As I was preparing the ingredients the memory of the fried salmon bites kept popping up. But I knew that I’d better keep the cakes healthy for the sake of my belly and so they went into the oven rather than the frying pan.
To keep the whole meal serve these salmon cakes with a side salad or salad greens, avocado slices, a dollop of wasabi and a sprinkling of pomegranate seeds. Enjoy!
- can of Salmon, weight was 213 g but actual salmon was 165g
- ½ small yellow onion, finely chopped
- 1 tbsp. finely chopped chives
- ½ tbsp. red miso paste
- ½ tsp. wasabi paste
- 1 tbsp. water
- ¼ tsp. ground ginger , plus a pinch
- splash light soy sauce, optional
- ¼ cup (15-20g) breadcrumbs or Panko
- 1 small egg
- ½ tbsp. vegetable oil
- Heat the oil and saute the finely chopped onion until soft and translucent, set aside to cool down. In a large bowl crumble the drained salmon then add the chives and mix to combine well, set aside. In a separte bowl mix the miso paste, wasabi paste, ground ginger, and water, stir until well incorporated. Pour the paste mix into the salmon bowl and stir until all of the ingredients are well incorporated.
- Add the cooled sated onion to the bowl, again mixing until well combine. Mix the egg and the breadcrumbs/Panko into the salmon mixture. Keep mixing until the ingredients have a thick consistency and it can easily be gathered. Cover and place in the refrigerator at least 2 hours or overnight.
- Preheat oven to 375F or 190C. Bake for 15 minutes then flip and bake another 10 minutes.
Nancy Lopez-McHugh is a food blogger, photographer and published author. Most recently she has published "Yummy Pics: A Food Blogger's Guide To Better Photos".