These crispy cakes make an easy and satisfying weeknight meal.
|12 oz||salmon (canned, boneless, skinless)|
|1 c||rice (brown or white, cooked)|
|2 T||cilantro (fresh, minced)|
|1 T||shallot (minced)|
|1 T||lime juice|
|1 t||fish sauce|
|1 T||canola oil (or grapeseed oil)|
|3⁄4 t||Sriracha chili sauce|
Preheat oven to 400˚F. Place an oven-safe skillet in the oven to heat up.
In a large mixing bowl, combine the salmon, cooked rice, egg, cilantro, shallots, lime juice, and fish sauce. Mix until combined. Shape the salmon mixture into cakes about 2 1/2 inches across, and place on a plate. If you have time, cover and refrigerate for 15 minutes (or up to 24 hours).
Carefully remove the hot skillet from the oven. Coat with oil, then arrange the salmon cakes in the pan. Bake for 10-14 minutes, flipping the cakes halfway through, until lightly browned.
Whisk together the mayonnaise and Sriracha, and serve with hot salmon cakes.