Salmon Yam Cake

Yield: 24 Large \ 72 Small

Time: 45 minutes

These are a great, creamy alternative to crab cakes. The sauce tops the cakes!

INGREDIENTS:

1 lb         Cooked salmon, flaked
¾ lb        Baked yams (2). Bake at 350° for 5 min. (or until soft). Peel skin off & cool.
2 Cups    Panko breadcrumbs
½ Cup    Red pepper, minced
½ Cup     Yellow pepper, minced
1 Cup      Scallion, minced
2T            Capers, minced
1½ T        Cajun spice
1T            Old Bay seasoning
1              Fresh lemon, zest and juice

 

Sauce:
1 Cup      Mayo
2T            Siracha chili sauce
1T            Non-pareil capers, minced
1T            Fresh chopped parsley

METHOD:

  1. Combine cooled salmon, yams, panko, scallions, lemon and half the seasonings in a large bowl.

  2. Sauté peppers, capers and remaining seasonings for 1 minute. Cool and add to bowl.

  3. Combine all ingredients and refrigerate for 2 hours or overnight.

  4. On a parchment lined sheet pan, use the size ice cream scoop you desire (small for hors d’oeuvres or large for entrée). Place them fairly close together.

  5. Bake at 400°for about 40 mins. on middle rack or until tips are browned.

  6. Whisk all sauce ingredients until blended. Enjoy!

TIP:

  • You can do a quick poach with the salmon in your microwave. In a bowl just toss in salmon scraps or filets with the skin on. Add several peppercorns, squeeze of lemon and an inch of water. Cover with plastic wrap and pop a small hole in it. Micro on high for about 3-4 minutes. Don’t overcook! When warm with gloved hands, peel the meat off the skin and reserve.

  • You can substitute the parsley with fresh chopped cilantro.

© 2019-2020 Chef Michael Barna | Wynnewood, PA 19096