Salmon cakes for dinner

May 15, 1991

Canned salmon, a staple in many cupboards, takes on a new air of sophistication with the simple addition of fresh grated ginger, aromatic cilantro and savory green onions. The salmon mixture is formed into small patties and lightly sauteed to a golden brown and then presented on a bed of mixed salad greens in a sweet and tangy orange-ginger vinaigrette. This recipe is from the Alaska Seafood Marketing Institute.

Pacific Rim Salmon

1 can (15 1/2 ounces) salmon

1 cup dry bread crumbs

1/2 cup sliced green onions

2 tablespoons chopped cilantro

1 teaspoon grated fresh ginger

3 egg whites

Additional dry bread crumbs, for coating

Vegetable oil, for frying

6 to 8 cups mixed salad greens

Orange-ginger vinaigrette, recipe follows.

Drain and flake salmon. Toss salmon with bread crumbs, green onions, cilantro and ginger; mix in egg whites. Form mixture into eight patties, about one-quarter cup each; coat with bread crumbs. Heat a small amount of oil in a non-stick frying pan. Saute patties over medium heat until golden brown on both sides. Meanwhile, toss mixed greens with orange-ginger vinaigrette. Divide greens between four salad plates and arrange two salmon cakes on top of each. Serve while still warm. Makes four servings.

Orange-Ginger Vinaigrette

3 tablespoons vegetable oil

2 tablespoons orange juice

1 tablespoon rice wine vinegar

1/4 teaspoon grated ginger

1/8 teaspoon black pepper

C7 Whisk together all ingredients until well combined.

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