Salmon Cakes with Spinach Salad | Home Chef

In the past, we’ve always made our salmon cakes with canned salmon, but this version of salmon cakes used fresh salmon fillets that were sliced up to make our salmon cakes. After making the dish, we knew we were fans of making salmon cakes using this method, and plan to recreate this delicious dish in the future.

Some of our ingredients...
Some of our ingredients…

Items in the box:

  • 2 garlic cloves
  • 6 Cilantro Sprigs
  • 6 oz Carrots
  • 2 Salmon Filets
  • 3 tsp Sriracha
  • 1/2 fl oz. Toasted Sesame Oil
  • 1 tsp Sugar
  • 1 fl oz. Seasoned Rice Vinegar
  • 2 tsp. Sesame Seeds
  • 2 oz Mayonnaise
  • 4 oz Spinach

Before even going into this recipe, we knew that there were a few things we would be omitting. For one we would be skipping the Siriracha mayo, and subbing some of our fresh parsley for the cilantro. (We not fans of overly spicy foods, or of cilantro.) Home Chef suggests omitting these items based on your person preferences.

Some of our fresh produce.
Some of our fresh produce.

I did some of the prep for the veggies, and the chopping of the fresh parsley for the salmon cakes… but mum was in charge of the salmon cakes while I prepared the gnocchi that I thought would make a nice little accompaniment to the meal.

Our carrots were shaved into long thin ribbons for our spinach salad.
Our carrots were shaved into long thin ribbons for our spinach salad.
While the gnocchi water was heating up, I mixed up the dressing.
While the gnocchi water was heating up, I mixed up the dressing.

Ingredients for our dressing:

  • Sesame oil
  • Sugar
  • Seasoned Rice Vinegar
  • Sesame Seeds
  • Salt/Pepper to taste
We added Japanese Panko Breadcrumbs to give our salmon cakes a nice consistency.
We added Japanese Panko Breadcrumbs to give our salmon cakes a nice consistency.
Our final dish.
Our final dish.

Definitely a dish worth recreating!

~thefoodie

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