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.
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.
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!
While each side is cooking, cover the pan with a lid so that the trapped heat helps to further cook the salmon cakes.
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
- Preheat the oven to 350 degrees Fahrenheit.
- Cut lemon into fourths. Rub each fillet with 1/4th of a lemon, especially the skin of the salmon.
- Add 1 tsp of olive oil to each fillet; then season with 1/2 tsp of salt per fillet.
- Rub minced garlic onto each fillet (one clove per fillet).
- Wrap each fillet in aluminum foil. Place the wrapped fillets in a pan and place in the oven for 15 to 20 minutes.
- While the fillets cook, finely mince the cilantro leaves, chili peppers, and remaining two garlic cloves. Dice the onions.
- Add egg whites to a mixing bowl and whisk with a fork until frothy.
- Add panko to the egg whites and stir to combine. Add the cilantro, chili peppers, garlic, onions, and remaining teaspoon of salt.
- 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.
- Add the salmon meat to the mixing bowl and stir to combine.
- Add the garam masala and lal mirch and combine.
- Using your hands, create six balls out of the salmon mixture.
- Heat the remaining two tablespoons of oil in the pan.
- 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.
- Serve with hari chutney and hot sauce.
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