Hong Kong Salmon Cakes with Baby Bok Choy

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Rated 5 stars out of 5
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Total Time:
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Yield:
2 to 4 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 40 reviews

  • on April 26, 2013

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    Excellent! I took some advise from a previous rating and added shitakes to the bok choy cooking them first then adding the bok choy. I cooked salmon cakes and bok choy in separate pans so they would be done together. Also tried the sweet chili sauce on the salmon cakes and left the soy/oyster sauce for the bok choy. Excellent! Served with the Butterscotch Black Pepper Carrots and my husband is still raving! A definite repeat.

    people found this review Helpful.
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  • on January 27, 2013

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    - I didn't make the bok choy, I simply used Thai Sweet Chili Sauce (the stuff you use for egg rolls and it was amazing!
    - For the "Green Chili's" I used a habanero and a jalepeno, because that is what I had- It was the appropriate amount of heat
    - I used Panko bread crumbs
    - I pan fried- 2:30 per side
    - Recipe made 14 cook-sized cakes with 2 lbs of salmon

    people found this review Helpful.
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  • on September 02, 2012

    Flag

    Did not make the cakes because I made the Salmon on a wood plank. Used the bok choy as the vegetable.

    I made one large change to the recipe. I added a trio of mushrooms. Shitake, King oyster (sliced long ways and Enoki.

    After searing the ginger I added the sliced King oyster and sautéed for just a minute then added the bok choy and water. Browned that for a minute and added the rest of the mushrooms and cooked until the bok choy was done.

    Removed all the ingredients and made the sauce. A little too salty, next time reduce the amount of soy.

    The wife loved it.

    BTW, if you have an outside stove, make it outside. Searing mushrooms in hot peanut oil makes a mess..

    people found this review Helpful.
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