Food Network: Hong Kong Salmon Cakes with Baby Bok Choy

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Hong Kong Salmon Cakes with Baby Bok Choy
Recipe courtesy Tyler Florence

Ingredients
Salmon Cakes:
1/4 cup peanut oil
2 garlic cloves, minced
1 shallot, minced
1 tablespoon grated fresh ginger
1 to 2 red or green chiles, minced
1 1/2 pounds skinless boneless salmon fillets, cut in small cubes
1 cup fresh bread crumbs (4 slices white bread with crusts removed pulsed in the
food processor)
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons mayonnaise

1 lemon, juiced
1 large egg white
Sea salt and freshly ground black pepper
2 tablespoons peanut oils

Bok Choy:
2 tablespoons peanut oil
2-inch piece fresh ginger
2 heads baby bok choy, halved lengthwise
1/4 cup water
3 tablespoons low-sodium soy sauce
1/4 cup oyster sauce
1/2 lemon, juiced
1 tablespoon brown sugar

Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for
garnish

Instructions
To make the salmon cakes: Heat 2 tablespoons of the
peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and
chiles; saute for a few minutes to release the flavor. Remove from heat to cool
slightly.
In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon
juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season
with salt and pepper. Fold the ingredients together gently but thoroughly, taking
care not to mash the salmon too much. Using your hands, form the mixture into 4
salmon cakes, they should be moist and just hold together.

Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a
slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes
on each side, turning carefully with a spatula. Keep warm on a plate lined with
paper towels.

To make the bok choy: Return the skillet to the heat and coat with the 2
tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger
open with a knife then whack it with the flat side of the knife. Lay the ginger
pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy,
cut-side down, for a couple of minutes to give it some color. Add the water and
cook another minute to steam the bok choy; carefully remove it to a plate. Add the
soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes
until the sauce is the consistency of syrup.

Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the
whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green
onion.