Salmon Cakes with Asian Dressing

(not my picture)

I've had salmon cakes loads of times, all over the place....some really good ones too, particularly in Seattle and down the Jersey shore. This recipe is just my version - based on what I like about salmon cakes. The dressing gives it an Asian vibe, but you could use whatever you like.

INGREDIENTS

• Salmon 
• Spring onions – 3 finely chopped
• Chili – 1 finely chopped
• Celeriac - boiled and mashed (keep very dry, don’t add milk)

METHOD

1. Sear the salmon skin side down in a hot pan. Don't fully cook through.
2. Cool a bit on a plate, remove skin, and fry the other side of the skin 'til crispy. Set aside. Warning: open the windows and put the fan on high for this!
3. Flake the salmon flesh into a bowl keeping large flakes.
4. Crumble the skin and combine with the fish, chili, spring onion, and the celeriac, trying not to break up the fish.
5. Form into patties on a cold plate and put in freezer for about 20 mins to firm.

Meanwhile make the dressing. Whisk together:

• Juice of 1 lemon
• Soy Sauce - 2 tsp
• Sesame Oil - less than 1 tsp
• Honey - 1 tsp
• Minced Garlic & Ginger 1 tsp 

1. Fry the cakes in oil on medium heat, keeping their shape and allowing excess moisture to evaporate. 
2. Arrange salad leaves on serving plates and dot with the dressing. Top with salmon cakes and spoon-on more dressing