Chef:

Joel
Joel

We’re whipping up happy hour bites with Jody Bogle, of Bogle Family Vineyards. Fresh, poke-inspired salmon cakes and perfectly blistered shishito peppers are on the menu. Nothing to wine about!

 

 

Recipe

Servings: 4-5 (yields 8-10 cakes)
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

For the Salmon Cakes:
● 1⁄4 cup mayonnaise
● 1 egg
● 1 tablespoon fresh lemon juice
● 1 teaspoon dijon mustard
● 1⁄2 teaspoon Sriracha
● 2 teaspoons soy sauce
● 1⁄4 teaspoon freshly ground black pepper
● 1 1⁄4 lb skinless 99salmon filet
● 1 1⁄4 cup Panko bread crumbs
● 4 scallions, thinly sliced
● 1⁄2 a jalapeño, seeded and diced
● 2 tablespoons finely chopped cilantro
● 1⁄4 cup sesame seeds
● 1⁄2 cup vegetable oil

For the Ponzu Aioli:
● 1⁄2 cup mayonnaise
● 1⁄2 cup plain Greek yogurt
● 1 tablespoon lemon juice
● 1 tablespoon soy sauce
● 1⁄2 teaspoon sesame oil
● 1 garlic clove, finely grated

Instructions:

1. Process the salmon:
Cut the salmon into 1-inch chunks. Transfer the salmon to
the bowl of a food processor and pulse until the salmon reaches a very small
dice, like that of ground meat. Watch closely so you don’t go too far and turn
the salmon into a paste! If you don’t have a food processor, you can dice the
salmon by hand, into very small, 1⁄4-inch pieces.

1. Make the Salmon Mix:
In a large bowl, whisk together the mayonnaise, lemon juice, mustard, soy
sauce, and pepper. Add the diced salmon, 1⁄4 cup of the panko, the scallions,
the celery, jalapeno, and cilantro. Gently fold together until combined.

2. Bread the Salmon Cakes:
In a shallow dish, combine the remaining 3/4 cup of panko with the sesame
seeds. Using a 1⁄4-cup measure, scoop the salmon mixture and shape it into a
compact cake approximately 1 inch thick. For a smooth surface, roll the cake
into a ball before flattening it slightly.
Place the salmon cake into the panko and sesame seed mixture, gently
pressing to coat all sides with crumbs. Repeat this process with the rest of the
mixture to make about 8-10 cakes.

3. Fry the Cakes:
Heat the oil in a medium nonstick skillet over medium-high heat until it
shimmers. Add half of the salmon cakes to the skillet and cook without moving
them for 2-3 minutes, until they are golden brown. Carefully flip the cakes and
cook for an additional 2 minutes, until the second side is golden brown.
Transfer the cakes to a plate lined with paper towels. Repeat with the
remaining salmon cakes.
4. Mix the Ponzu Aioli:
In a medium bowl whisk together the mayo, lemon, soy, sesame, and grated
garlic until combined.
5. Serve and Enjoy:
Transfer the warm salmon cakes to a serving dish, and serve alongside a
ramekin of ponzu aioli and some lemon wedges for squeezing over. Yum!