Teriyaki Salmon Cakes with Asian Slaw
Teriyaki Salmon Cakes with Asian Slaw
Teriyaki and fresh salmon make a perfect pair in these fresh and simple salmon cakes.
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20 min
Prep Time
30 min
Total Time
8
servings Ingredients
Salmon Cakes
1 pound skinless fresh salmon, finely chopped
14 cup panko bread crumbs
14 cup finely chopped onion
1 large Land O Lakes® Egg, lightly beaten
1 tablespoon chopped fresh cilantro leaves
14 teaspoon salt
18 teaspoon pepper
2 tablespoons Land O Lakes® Butter
Teriyaki Sauce
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons hoisin sauce
2 tablespoons firmly packed brown sugar
12 teaspoon finely chopped fresh garlic
14 teaspoon freshly grated ginger root
Asian Slaw
2 tablespoons vegetable oil
1 12 teaspoons seasoned rice vinegar
1 teaspoon sesame seeds
1 teaspoon sugar
18 teaspoon salt
18 teaspoon pepper
2 cups (5-ounce) broccoli slaw
Fresh cilantro leaves, if desired
How to make
-
STEP 1
Combine all salmon cake ingredients except butter in bowl; mix well. Shape into 8 patties.
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STEP 2
Melt butter in 12-inch nonstick skillet over medium heatuntil sizzling. Add salmon cakes. Cook, turning once, 10-12 minutes or until internal temperature reaches 165ºF and salmon cakes are golden brown and cooked through.
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STEP 3
Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan. Cook over medium heat 4-5 minutes or until liquid is reduced to thick sauce. Set aside.
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STEP 4
Whisk all Asian slaw ingredients except broccoli slaw together in bowl until well mixed. Add broccoli slaw; toss to combine.
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STEP 5
Top each salmon cake with teriyaki sauce and 1/4 cup Asian slaw mixture. Garnish with fresh cilantro leaves, if desired.
Tip #1
Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.
210 Calories
11 Fat (g)
60 Cholesterol (mg)
670 Sodium (mg)
14 Carbohydrates (g)
1 Dietary Fiber
13 Protein (g)
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