Asian Salmon Cakes with Creamy Miso and Sake Sauce

Ingredients

Contains: egg, milk, wheat, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 2 cloves garlic, chopped
• 1 green onion, chopped
• 1 tablespoon miso paste
• 1 cup heavy cream
• 1/4 cup sake
• 1/4 cup fresh lime juice
• 1 1/2 cups dry bread crumbs
• 1 (7 ounce) can salmon, drained and flaked
• 1/3 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 1 egg
• 1 tablespoon soy sauce
• 1 tablespoon water
• 2 tablespoons vegetable oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook the chopped onion and garlic for 3 minutes until soft, then let cool.

2. In a large bowl, combine the flaked salmon, cooked onion and garlic, chopped green onion, cilantro, egg, 1 1/2 cups dry bread crumbs, soy sauce, sesame oil, and 1 tablespoon water. Mix well.

3. Shape the mixture into patties and chill them for 10 minutes so they hold their shape.

4. Heat 2 tablespoons vegetable oil in a clean skillet over medium heat. Fry the patties 3 to 4 minutes per side until golden and heated through to 160°F (71°C) and the egg is set.

5. While the patties cook, whisk the heavy cream, miso paste, sake, and lime juice in a small saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.

6. If the sauce is too thick, stir in a splash of water. Serve the salmon cakes warm with the creamy miso and sake sauce spooned over or alongside.