A rich, spicy, piquant version of the classic salmon cake, made with sustainable wild BC pink salmon. Irresistible.
Pink (Humpback) salmon is the smallest of British Columbia's salmon species, and has a light rose flesh and a mild, delicate flavour. Wild pink salmon from Alaska caught by drift gillnet, purse seine, and troll fishing methods are considered a SeaChoice "Best Choice" due to well managed fisheries.
Reefnet-caught pink salmon from British Columbia's Fraser River is ranked as "Some Concerns" due to impacts on vulnerable co-migrating sockeye salmon stocks.
Wild pink salmon populations in Washington, Oregon and California caught by gillnet, seine, and troll are moderately healthy and also ranked as "Some Concerns."
Pink Salmon Cooking Tips
Always buy the freshest pink salmon and use it the same day or next day. Look for firm shiny flesh, tightly adhering scales, and only faint aroma.
Tangy Sambal Salmon Cakes
Prep time 2 hours. Serves 4.
2 cups cooked pink salmon, flaked into small pieces and deboned
2 Tbs plain yoghurt
2 cloves of garlic finely chopped
2 Tbs finely chopped green onions
2 tsp fish sauce
1 tsp Sambal Badjak or Sambal Oelek (or another tangy chili sauce)
2 tsp curry powder
Pinch of salt
½ cup flour
2 eggs well beaten
1 cup panko bread crumbs
3 Tbs mayonnaise
1 tsp Sambal Badjak (or to taste)
Combine salmon, yoghurt, garlic, green onion, fish sauce, Sambal, curry powder, salt, and 2 tablespoons of beaten egg mixture. Mix well. Form into tight balls and refrigerate for 1-2 hours.
Roll balls in flour, then dip into remaining beaten egg, and roll in panko bread crumbs.
Deep fry until golden brown.
Serve with dip. Enjoy!
This recipe is courtesy of SeaChoice ambassador and B.C. fisherman, John Mauriks.