Crispy Salmon Cake and Corn Chutney

Contributed By: Terry Borden


Salmon Cake
1 (7.5 oz) can of salmon natural Alaskan pink salmon with no salt
3/4 cup Panko bread crumbs
3 egg yolks
1 lemon (zest and juice)
1 tsp pepper
Lychee Dressing
1/2 (6.6 oz) can of pickled ginger
1 can lychee, drained
1 clove garlic
Salt to taste
Pepper to taste
Corn Chutney
1 cucumber, diced finely
1 small bunch fresh dill
1 can lychee, drained
1 (15 oz) can of corn, drained
1 tomato, diced
Pinch of salt


Preheat oven to 350°F. Drain salmon and mix with bread crumbs, egg yolks, lemon,
pepper, salt and dill. Make into 2-4 patties depending on desired size. Then pan sear both sides of salmon until golden and crispy and then finish in the oven for about 7 minutes.
For chutney, heat a 12 inch skillet to medium heat. Add tomato and sauté for 3 minutes. Add corn and sauté until heated through. Set aside. Once cooled, add in diced cucumbers, and season to taste with salt and pepper.
To prepare dressing, combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Add dressing on salmon cake. Plate with chutney first, then salmon cake, and drizzle artfully with dressing.

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