Hong Kong Salmon Cakes with Baby Bok Choy

Recipe courtesy Tyler Florence

Show: Food 911Episode: Fancy Fish

Rated: 5 stars out of 5Rate itRead users' reviews (40)

RECIPE
COMMENTS & REVIEWS(40)

Cook Time:
--
Level:
Intermediate
Yield:
2 to 4 servings

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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

Directions

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.

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Comments & Reviews

recipe Hong Kong Salmon Cakes with Baby Bok Choy
Saye Madison, GA 08-22-2009
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Excellent, but...
Rated: 5 stars out of 5

even using low-sodium soy sauce, I thought the sauce was a bit too salty. I'mm definitely make this again with some... modifications.Read more
recipe Hong Kong Salmon Cakes with Baby Bok Choy
margie dawsonville, GA 06-08-2009
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Wow!
Rated: 5 stars out of 5

We could not stop raving about this recipe. As another reviewer suggested we used half sesame and half peanut oil. The sauce... is just the icing on the cake. Read more
recipe Hong Kong Salmon Cakes with Baby Bok Choy
TUUYEN brentwood, CA 03-10-2009
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DEEEEEE-LICIOUS!
Rated: 5 stars out of 5

Tyler continues to amaze with the diversity of his dishes! Being an Asian American, i try to combine Classic ingredients with... an Asian twist and this rocks! i made it for the family and they absolutely LOVED it! there were about 10 people so i made 2 full salmon filets (bought at Costco) and there was barely enough for me to eat! great raves from the kids and adults! tip: instead of using peanut oil, i used sesame. it give it an extra kick of asian flair. THANKS, TYLER!Read more
recipe Hong Kong Salmon Cakes with Baby Bok Choy
Debbie Glendale, CA 02-13-2009
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delightful
Rated: 5 stars out of 5

i've made these a couple times and i think they just keep getting better. i used panko flakes instead of the bread crumbs and... they came out great! they work great for entertaining too..Read more
recipe Hong Kong Salmon Cakes with Baby Bok Choy
f coppell, TX 10-20-2008
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didn't work for me
Rated: 3 stars out of 5

the flavor was good but the cakes didn't hold together. i think i would have had better luck chopping the salmon into... smaller-than dice in the food processor (or even use canned salmon). the fresh bread crumbs (pepperidge farm white bread) clumped together and didn't add to the texture or to holding the cakes together. sorry tyler, i usually have better luck with your recipes!Read more
recipe Hong Kong Salmon Cakes with Baby Bok Choy
Anonymous 07-24-2008
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recipe review
Rated: 4 stars out of 5

the salmon cakes was good with the baby bok choy and sauce..thanks..