Over the weekend I home smoked salmon. I love my Camerons Stovetop Smoker and use it at least once a week. I smoke fish, chicken, veggies and I have even smoked cheese. Super easy and the results are really out of this world. When I smoke fish (salmon, trout, halibut, cod, etc.), I always smoke more than we need for a meal so that I have leftovers for salad, egg (I love smoked salmon hash) or pasta dishes (fresh fettuccine with smokes salmon, red onion and dill).
I wanted something different tonight. Something spicy, something light and something using the salmon. Spicy Salmon Cakes was perfect.
Adapted From Cooking Light:
The original recipe from Cooking Light uses raw fish but the smoked salmon worked perfectly.
Make these as an appetizer, or serve atop lightly dressed greens for a simple dinner.
I paired this with a lemon garlic orzo pasta salad for a light and fresh meal. The orzo is from Pappardelle’s Pasta…a great find at the Farmer’s Market. It was quick and easy…orzo, roasted red pepper, cucumber and grape tomatoes tossed with fresh lemon juice and olive oil.
Spicy Salmon Cakes:
6 servings (serving size: 1 patty)
- 1/3 cup chopped green onions
- 1/4 cup panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh basil
- 2 tablespoons chile paste with garlic
- 1 teaspoon grated peeled fresh ginger
- 2 garlic cloves, chopped
- 1 large egg white
- 1 1/2 pound skinless salmon fillets, cut into 1/2-inch pieces
- 2 teaspoons grape seed oil
Preheat oven to 350°.
Place first 9 ingredients in a food processor; pulse until coarsely ground. Divide fish mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side. Turn patties over; wrap handle of pan with foil. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork.
Do you have a stove top smoker? What is your favorite stove top smoker dish?