Spicy Salmon Cakes (A Healthy Take on Fish Cutlets)

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As I've noted elsewhere in this blog, my family comes from the state of Maharashtra in India.  Maharashtra is located on the western coast of India.  While my family is almost entirely vegetarian, fish is a commonly used in Maharashtrian cooking because it is a coastal state.  Many dishes typically made in the neighboring coastal states of Goa and Kerala are also found in Maharashtrian cuisine.

This recipe comes to my from my Aunt S.  When I attended graduate school, I lived in the same city as Aunt S (and my uncle and cousins).  When I felt homesick and had time take a break from studying, I would go to their house for a meal and to spend time together.  During these trips, I realized that Aunt S actually cooks fish at home!  I really enjoyed the fish she would make because it was simple and flavorful.  One of the first fish recipes I tried making myself came from her (black pepper and lemon tilapia).

I love this recipe not only because it is so flavorful--but also because it is so heart healthy!  The recipe calls for salmon, garlic, olive oil, and egg-whites--all of which are good for your heart.  

Typically, Indian fish cutlets are fried and do not make use of salmon.  These salmon cakes are more akin to crab cakes because they are only lightly pan-seared, rather than fried.

First, heat the oven to 350 degrees Fahrenheit.  As the oven warms up, prepare your salmon.  Squeeze and rub lemon juice on each fillet, particularly on the skin of the salmon to help clean it.  Next, drizzle 1 teaspoon of olive oil on each fillet.  Sprinkle 1/2 a teaspoon of salt on each fillet, and rub chopped garlic into the flesh of each fillet.

Once you have prepared and seasoned the salmon fillets, wrap them in aluminum foil and bake in the heated oven for 15 to 20 minutes, until cooked.

While the salmon bakes, prepare the remainder of the ingredients:  finely mince the cilantro leaves, garlic, and chili peppers, and dice the onions.

Next, crack the eggs whites into a mixing bowl--I got a tiny bit of yolk in mine, oops!  Using a fork or whisk, whip the egg whites until frothy and aerated.  

Then add the panko (Japanese-style) breadcrumbs.  You can also substitute with crushed crackers or italian breadcrumbs, but panko does not absorb as much oil or grease as regular breadcrumbs or crackers!

Next, add the cilantro, chili pepper, garlic, and onions to the bowl and mix to combine.  Add salt and stir.

Once the salmon is finished cooking, remove it from its foil and let it cool enough so that you can handle it without burning your hands.  Using a fork, flake the salmon meat away from the skin.  Add the salmon to the bowl and then combine.  Finally, add the lal mirch (red chili powder) and garam masala and mix.

Using your hands, create balls out of the mixture in the bowl.  One fillet should produce roughly 3 cakes.

Coat the base of a pan with oil and heat on medium-low heat.  Once the oil is hot, add a few salmon cakes to the pan.  Cook each side for 3 to 4 minutes, such that each side is slightly browned and lightly crispy.  

While each side is cooking, cover the pan with a lid so that the trapped heat helps to further cook the salmon cakes.

Serve the cakes with hari (green) chutney.  If you cannot make or buy hari chutney, you can substitute jalapeno salsa instead.  You can also add ketchup or a hot sauce like sriracha sauce!

Happy Eating!!

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Ingredients (makes 6 cakes):

• 2 6-ounce salmon fillets
• 1/2 a lemon
• 2 tbsps olive oil, plus 2 tsps olive oil
• 2 tsps salt
• 4 cloves garlic
• 1/3 cup cilantro leaves
• 2 Thai bird's eye chili peppers
• 1/2 small white or yellow onion
• 2 egg whites
• 1/3 cup panko breadcrumbs (can substitute with crushed crackers or regular breadcrumbs)
• 1 tbsp garam masala
• 1 tsp lal mirch (red chili powder; can substitute with cayenne pepper)
• hari (green) chutney, homemade or store bought (can substitute with jalapeno salsa)
• kethcup or hot sauce, such as sriracha sauce

Recipe:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut lemon into fourths.  Rub each fillet with 1/4th of a lemon, especially the skin of the salmon.
3. Add 1 tsp of olive oil to each fillet; then season with 1/2 tsp of salt per fillet.
4. Rub minced garlic onto each fillet (one clove per fillet).
5. Wrap each fillet in aluminum foil.  Place the wrapped fillets in a pan and place in the oven for 15 to 20 minutes.
6. While the fillets cook, finely mince the cilantro leaves, chili peppers, and remaining two garlic cloves.  Dice the onions.
7. Add egg whites to a mixing bowl and whisk with a fork until frothy. 
8. Add panko to the egg whites and stir to combine.  Add the cilantro, chili peppers, garlic, onions, and remaining teaspoon of salt.
9. One the salmon is done cooking, open the foil and allow the salmon to cook enough so that you can handle it with your hands.  Using a fork, flake the meat of the salmon off, leaving the skin in the foil.
10. Add the salmon meat to the mixing bowl and stir to combine.
11. Add the garam masala and lal mirch and combine.
12. Using your hands, create six balls out of the salmon mixture.
13. Heat the remaining two tablespoons of oil in the pan.
14. Once hot, add a few of the salmon cakes to the oil and cover with a lid.  Cook on each side for three to four minutes, until browned and slightly crispy.
15. Serve with hari chutney and hot sauce.

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