What's on the Grill #107

Thai Salmon Cakes!  OK, first off a disclaimer.  This was supposed to be titled Grilled Thai Salmon Cakes.  Unfortunately, as I will soon address, "grill" turned out to be "side burner with cast iron" rather than "grates with burners".  Nonetheless, these little morsels have proven to be the best use for left over salmon.  In fact any time we have salmon, I always over buy so that I can make these the next day.  They are fast and simple.

The recipe comes from Nancie McDermott's Quick & Easy Thai.  Ever since Zoë's trip to Thailand two years ago, I have dipped into this book and have yet to be let down.   The curry paste adds a nice punch to the cakes and is not too spicy to overwhelm sensitive palates.  Although I didn't serve them with a sauce, they would go nice with some sour cream and freshly chopped dill.

Easy Salmon Cakes

From Quick & Easy Thai p. 85 by Nancie McDermott

1 1/2 cups cooked flaked salmon
1/2 cup mashed potatoes
1/4 cup finely chopped onion
1/4 cup coarsely chopped cilantro, basil, mint, or dill
1 egg
1 tablespoon red curry paste
1 tablespoon fish sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons vegetable oil

Place the flaked salmon in a bowl.  Add the mashed potatoes, onion, and cilantro.  In another bowl, mix together the egg, curry paste, fish sauce, salt, and pepper until fairly smooth.  Add to the salmon mixture and with either your hands, or a large spoon, mix well.  When using my hands, I typically shout things like, "Me Ogg like to mix things.  Arghhh..."  However, I digress.  Shape into six to eight 3-inch patties and set aside.

If you are going to grill these, it helps to set these aside in the refrigerator for a few hours.  If not, they will most likely come apart on the grill.  I was rushed for time and when I thought I could swing it...I failed miserably.  Salmon Cakes turned into Salmon Hash.  Tasty, but not too pretty.  Fortunately my little Hindenberg was only half of the batch.

To ensure a good result, use a skillet.  IMO, preferably cast iron.  Heat the oil in a skillet and over medium high heat until a bit of the salmon mixture begins to sizzle at once.  Add the salmon patties and cook, turning once, until golden brown, about three minutes on each side.  Serve.