This platter was our dinner for two. (Read: Me and momsie)
I was never a Salmon person. I started eating Salmon only about 1.5 years ago and since then I have never looked back. Basically Salmon started making it’s way into supermarket cart in November 2014 and no, I haven’t specifically highlighted the date on my calendar. I can remember the date because I blogged about it. 😍
Over the past 1.5 years, I have eaten Salmon in all kind of ways and I love it all and thankfully, now my mom enjoys eating Salmon too, which makes the preparation of dinner much easier because we can appreciate the same food.
Today I decided to try something which was a tad different. Instead of pan frying or grilling the salmon, I decided to make it into salmon cakes instead. You know, like crab cakes?
It was apparently amazing and I wished I had my stretchy pants on during dinner tonight because the dinner was not just salmon cakes. We had mashed potatoes and a corn salad too. Well, I am presuming you know how to make the humble mashed potatoes, Or you would at least know how to use the microwave to reheat a pack of the frozen mashed potatoes that you can buy off the supermarket shelves.
The ridiculously simple yet delicious corn salad is a winner in my household. Crunchy, refreshing and healthy and it is made from ingredients like feta cheese, dried cranberries and balsamic vinegar. What’s not to love, right? ❤️
I actually do not know which is the highlight of this platter. The delicious corn salad or the gorgeous salmon cakes? Please don’t make me choose between the bright as a sunshine corn salad and the luxurious salmon cake that is crisp and golden on the outside, soft on the inside. These Thai Salmon Cakes were served with a tangy chilli lime mayonnaise which complimented the salmon cakes very well.
These were a delight to eat and the combo is so simple to put together and takes hardly any time at all. This is a great meal-prep idea as well. The corn salad can be assembled ahead of time and stored in the fridge, whereas the salmon cakes can be prepared in advance too. Simply pop them it in the oven when your guests arrive.
The salmon cakes with a Thai twist uses ingredients like lemongrass, ginger, garlic, chili and lime leaves which makes it so fragrant and full of flavor. They can be served with almost anything from a nice crisp salad to rice, quinoa or even baked potatoes. I would obviously serve it with this delicious corn salad! Oh, I assume these salmon cakes would be great in between 2 halves of a bun as a burger or even nicely tucked into a pita pocket with a handful of lettuce and tomatoes. Yumz!
I am going to make these Thai Salmon Cakes and Corn Salad again, maybe once or twice and by once or twice I mean maybe a couple of hundred times. Did I break into a Justin Bieber song?? No, it is not the teenager in me that is talking. I am just high after a great dinner.
- 900g salmon fillet
- 2 tsp lime zest
- 2 tbsp grated ginger
- 2 garlic, grated
- 2 red chillies, finely sliced
- ½ cup cilantro, chopped
- 6 kaffir lime leaves, shredded
- 1 tbsp fish sauce
- 1 egg white
- ½ cup breadcrumbs (I used Panko, Japanese breadcrumbs)
- Salt and black pepper to season
- ¾ cup mayonnaise
- 2 red chillies, chopped
- Juice of 2 limes
- 2 canned whole kernel corn, rinsed and drained
- 4 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp olive oil
- 4 tbsp feta cheese or shaved parmesan
- 4 tbsp dried cranberries
- Salt and pepper to taste
- Chop the salmon into 2cm pieces.
- Place all ingredients in a bowl and mix well.
- Shape ½ cups of the mixture into patties.
- Place 2 tbsp of oil in a nonstick frying pan and pan fry for a couple of minutes on each side or till golden.
- Alternatively, you can cook them under a hot grill. Do give the salmon cakes a good brush of olive oil before grilling.
- Place all the ingredients in a bowl.
- Mix well and set aside.
- In a bowl, add all the ingredients and give it a good toss.