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When I promised myself to start eating healthy home-cooked food a few years ago, I began with what was closest to me, Indian food. Over time, my imagination, coupled with tons of inspiration from the chefs at the Food Network (I LOVE that channel) led me to make more and more of what I’d like to call Indian fusion food.
In this post, my inspiration came from Crab Cakes. I love the texture of crab cakes and the way it feels when I bite into them. I also love Salmon. I combined the 2 loves and came up with this yummy recipe for Salmon Cakes one wintry evening, using some Indian spices to create familiar flavors in the dish. I served it with some seasoned couscous and voila! I had a new dish to please my family with.
You will need:
- 16 oz salmon fillet (with skin on)
- 3 tbsp of olive oil
- 4 stems of green onions or scallions, finely chopped
- ¼ cup of cilantro finely chopped
- ¼ cup of red bell pepper finely chopped
- ¼ cup green bell pepper finely chopped
- 2 tbsp of low fat mayonnaise
- 1 egg beaten
- ½ cup of grated Idaho potato (I use frozen uncooked hash browns)
- 1 cup bread crumbs (I like using Panko bread crumbs but I have also used Italian bread crumbs for extra flavor)
- ½ tsp of Indian chili powder
- ¼ tsp of Garam Masala
- Salt and pepper to taste
Season the salmon fillet with salt, pepper and drizzle it with about 1 tbsp olive oil. Bake the salmon fillet in a 375 degree oven for 15 minutes until it is cooked through. Then fork the fillet (to get chunks of salmon meat) and set aside.
In a large bowl mix the salmon, green onions, cilantro, bell peppers, mayo, egg, grated potatoes and spices. Make small flat rounds of mixture and coat with bread crumbs. Refrigerate the cakes for ½ hr. This will prevent them from falling apart and help marinate the shredded fish.
Shallow fry the cakes with 2 tbsp of olive oil. Squeeze a few drops of lemon on the cakes and serve hot on a bed of freshly cooked and seasoned couscous.