Asian Salmon Cakes with Creamy Miso and Sake Sauce recipe

6 servings

1 tablespoon vegetable oil

1 teaspoon sesame oil

2 cloves garlic, chopped

1 green onion, chopped

1 tablespoon miso paste

1 cup heavy cream

1/4 cup sake

1/4 cup fresh lime juice

1 1/2 cups dry bread crumbs

1 (7 ounce) can salmon, drained and flaked

1/3 cup chopped onion

1/4 cup chopped fresh cilantro

1 egg

1 tablespoon soy sauce

1 tablespoon water

2 tablespoons vegetable oil

Heat the vegetable oil and sesame oil in a large skillet over medium heat.

Add the green onion and garlic, and cook until tender.

Stir in the miso paste and sake until blended.

Bring to a simmer then stir in the cream and lime juice.

Return to a simmer and cook until thickened, about 7 minutes.

Remove from heat and set aside.

In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro.

IN a small bowl, whisk together the egg, soy sauce and water using a fork.

Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.

Heat the oil in a large skillet over medium-high heat.

Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish.

Fry patties for about 4 minutes per side, or until golden brown.

Serve with the sauce drizzled over, or separately for dipping.