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  • Indian-Spiced Salmon Cakes

    Ingredients

    Mango Chutney

    Yield: 2 cups

    • Ingredients
      Amount
    • Canola oil
      1 Tbsp.
    • Ginger, minced
      1 Tbsp.
    • Garlic, minced
      1 tsp.
    • Serrano chile, minced
      1 ea. or as needed
    • Nigella seeds
      1 tsp.
    • Coriander, ground
      1 tsp.
    • Turmeric
      ¼ tsp.
    • Cloves, ground
      ¼ tsp.
    • Cardamom, ground
      ¼ tsp.
    • Cinnamon, ground
      ¼ tsp.
    • Salt
      ¼ tsp.
    • Mango, diced
      6 cups
    • Sugar
      2 cups
    • White vinegar
      1 cup

    Cilantro Mint Chutney

    Yield: 1 cup

    • Ingredients
      Amount
    • Cilantro, firmly packed
      1 ½ cups
    • Mint leaves, firmly packed
      ½ cup
    • Green onions, chopped
      4 ea.
    • Jalapeno or serrano chiles, chopped
      2-3 ea.
    • Gingerroot, peeled, roughly chopped
      1 Tbsp.
    • Lemon
      2 Tbsp.
    • Sugar
      as needed
    • Salt
      as needed

    Indian Spiced Salmon Cakes

    Yield: 24 1 ½ Ounce Cakes

    • Ingredients
      Amount
    • Canola oil
      1 Tbsp.
    • Black mustard seeds
      ½ tsp.
    • Curry leaves, stemmed, chopped
      1 tsp.
    • Cumin seeds
      ½ tsp.
    • Onion, minced
      1 cup
    • Garlic, minced
      1 Tbsp.
    • Ginger, minced
      1 Tbsp.
    • Jalapeño, finely chopped
      1 ea. or as desired
    • Salmon fillet, boneless, chopped
      2 lb.
    • Lemon zest
      ½ tsp.
    • Mayonnaise
      ¼ cup
    • Cilantro, chopped
      2 Tbsp.
    • Mint, chopped
      1 Tbsp.
    • Salt
      as needed
    • Ground black pepper
      as needed
    • Breadcrumbs, whole wheat, divided
      2 ¼ cup

    To garnish

    • Ingredients
      Amount
    • Micro cilantro (or regular cilantro)
      As needed
    • Yogurt
      As needed

    Method

    Mango Chutney

    1. Heat the oil in a sauce pot. Add the ginger, garlic and chile. Saute for 1 minute add the spices and sauté for 1 minute longer.
    2. Add the mango, sugar and vinegar. Bring to a simmer and cook until reduced and has a jam like consistency. Adjust seasoning as needed. Let cool.
    3. Note: If nigella seeds are not available, substitute 50% of the amount of celery seeds or omit.

    Cilantro Mint Chutney

    1. Place the cilantro, mint, green onions, chiles, ginger, lemon juice, sugar, and salt in a blender with ¼ cup/60 milliliters of water and purée (it doesn’t purée smoothly—you’ll have to stop and scrape down the sides and bottom of the blender jar often) until completely smooth.
    2. Transfer to an airtight container and refrigerate for up to 3 days. Makes 1½ cups.

    For the Salmon Cakes:

    1. Heat a sauté pan over low, add the oil and mustard, curry leaves and cumin seeds. Cook over low heat until the spices start to sizzle and pop. Add the onions and let cook until translucent and slightly browned. Add the garlic, ginger, and jalapenos. Cook until aromatic. Season with salt and pepper. Remove from heat and let cool.
    2. In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the mixture into a bowl.
    3. Mix the mayonnaise with the spice mixture, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and ½ teaspoon of pepper. Add the mixture to the salmon along with ¼ cup of the breadcrumbs. Fold the salmon mixture together with a rubber spatula. Pat the mixture into 1 ½ oz. cakes. Place on a sheet pan covered in breadcrumbs, and coat them with breadcrumbs. Cover with plastic wrap and refrigerate for 30 minutes.
    4. Heat 2 tablespoons of the oil in a nonstick pan until shimmering. Add the salmon cakes and cook over moderately high heat, turning once, until well browned, and cooked in the center, about 5 minutes.
    5. Serve the salmon cakes with Cilantro Mint Chutney, Mango Chutney and yogurt. Garnish with micro cilantro.
     

    Note: If curry leaves are not available, substitute a combination of lime zest and minced basil leaves. 1 lime zest for 8 curry leaves. Use 50% basil leaves. Or omit the curry leaves from the recipe. 

    Recipe by Chef Toni Sakaguchi at The Culinary Institute of America