In this simple recipe, salmon and ginger brings out the best in each other. The fish cakes are accompanied by a gorgeous sweet and sour salad. And if it couldn’t get any better, this dish is ultra healthy! We eat this at least once a month, and we never tire of it. Enjoy!
- 500 gr skinned salmon fillet
- 4 cm piece ginger, very finely chopped
- 4 spring onions, finely chopped
- 1 tsp sunflower oil
For the salad
- 1 medium-hot red chilli, deseeded and finely chopped
- 2 tsps palmsugar
- 1 tsp Thai fish sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- ½ cucumber
- 1 small yellow pepper, deseeded and cut into long, thin strips
- 1 small carrot, cut into thin strips
- 12 cherry tomatoes, halved
- Bunch of fresh coriander, leaves picked
Put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Halve the cucumber, then slice each piece into long, thin strips. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.
Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and onions. Season. Mix together and divide into 8. Using slightly wet hands, shape into 8 fishcakes.
Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1 ½ minutes each side, until lightly golden and cooked.
Toss the dressing and coriander leaves through the salad. Divide between 4 plates and top each with 2 fishcakes