Salmon fishcakes with sesame vinaigrette Recipe

Salmon fishcakes with sesame vinaigrette Recipe

  • 150g/5½oz salmon fillet, skin removed
  • 1 spring onion, finely chopped
  • ½ tsp ground ginger
  • 2 tsp soy sauce
  • small handful fresh coriander, chopped
  • 50g/2oz white breadcrumbs
  • salt and freshly ground black pepper
  • 2 tsp sesame oil
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 3 spring onions, finely chopped
  • ½ red pepper, finely chopped
  • salt and freshly ground black pepper
  1. To make the fishcakes, place all of the fishcake ingredients, except the oil, into a food processor and blend to a paste.
  2. Divide the mixture into two and shape the mixture into two patties.
  3. Heat the oil in a frying pan over a medium heat and gently fry the fishcakes for 4-5 minutes on each side, or until completely cooked through.
  4. For the vinaigrette, place all of the vinaigrette ingredients into a pan and cook until the red pepper is softened.
  5. To serve, place the fishcakes onto a warm plate and spoon the sauce around.
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