Prized catch
Enjoy summer seafood harvest with Thai-style salmon cakes
Along with the wide variety of fresh produce available this time of year, fresh seafood is also at its best. One prized catch you’ll find now at area fish counters is wild Alaskan salmon, such as King, Coho and Sockeye.
If you enjoy fresh wild salmon but are apprehensive about preparing it correctly, you can’t go wrong with these Thai-inspired crispy cakes. The assertive flavors in Thai cuisine pair well with the richness of salmon to create this lovely dish, which can double as an entrée or appetizer.
Fourteen ounces of fresh salmon (or two 7-ounce portions) is the perfect amount for two people. However, because salmon is combined with other ingredients when making cakes or patties such as these, you get a little more bang for your buck. Any leftover salmon cakes will reheat beautifully in the oven. They also freeze well and don’t even need to be thawed before being placed in the oven to reheat.
To cook salmon prior to forming into patties, simply bake it to a point where it can be flaked. Don’t be concerned if it’s still a bit raw; it will finish cooking when browned.
I like to use a ¥-cup measuring cup to create uniformly sized cakes. Fill it to just below the rim, then invert onto a baking sheet. It’s important for the cakes to “set up” before browning so they don’t fall apart. Place the baking sheet in the refrigerator for about an hour or in the freezer for 15 minutes.
The spicy basil and lime aioli is the perfect accompaniment. Use Thai basil if you can find it, but if you have an abundance of sweet basil like we do, it will work just fine. Serve over simply dressed spicy greens such as arugula and grilled or roasted sweet potatoes.