Lemongrass Salmon Fish Cakes | Easy & Flavorful Seafood Recipe! - TastyFlow

Serves

Cook Time

20 min

Total Time

30 min

Main Course

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American 🇺🇸

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Try these flavorful Lemongrass Salmon Fish Cakes for a fresh and healthy twist on seafood! With aromatic lemongrass, fresh ginger, and a touch of chili jam, these fish cakes are packed with vibrant flavors and perfect for a light meal. Follow Chef Healthy Henry‚‘s step-by-step guide to making this Asian-inspired dish that‚‘s easy and delicious. There are just 6 ingredients but lots of flavor. You can get a sweet or sweet and spicy chili jam (personal preference). I found this one on Amazon (affiliate link: https://amzn.to/3JLWrKf ).

Ingredients

1 stick of lemongrass
1/4 cup 21/2 in. piece of fresh ginger
1/2 a bunch of fresh cilantro
1 lb salmon fillets skin off
2 tbls olive oil
4 tsp. chili jam

Directions

Cut off the end of the lemongrass then lightly pound to release the flavors (using the back of a chefs knife or a mallet). Chop finely.
Peel and chop the ginger. Combine the ginger and lemongrass and continue to chop while adding half the cilantro. Reserving a few nice leaves in a bowl of cold water.
Chop the salmon into 1/2-inch chunks OVER THE CHOPPED MIXTURE on your board. Push half the salmon to one side.
Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through and season with sea salt and black pepper.
Using a 1/4 cup measurer shape into 3/4-inch thick patties.
Place a large non-stick frying pan on a medium-high heat with 1 Tbs. of olive oil.
Cook the patties for 2 minutes on each side, or until nicely golden.
Spoon the chili jam over the fishcakes and serve 2-3 over a bed of greens then sprinkle with the drained cilantro.