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Ingredients
For 2 Serving(s)
southeast-asian-salmon-cakes-with-sriracha-mayo
- 12 oz salmon
- 1 c rice
- 1 egg
- 2 T cilantro
- 1 T shallot
- 1 T lime juice
- 1 t fish sauce
- 1 T canola oil
- 3 T mayonnaise
- 3/4 t Sriracha chili sauce
Southeast Asian Salmon Cakes with Sriracha Mayo Directions
- 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.