Salmon Cakes with Tropical Fruit Salsa

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salmon cakes

Croquettes are cute and elegant for your starter course. They’re also wonderfully
light and refreshing. The tropical salsa is a combination of fresh pineapple, mango, red
onion, jalapeno, cilantro, and lime juice—the perfect complement to the richness of the
salmon. The balance of sweet and savory flavors instantly pleases the palate. This is a
starter with zing!

  • Duration
  • Cook Time
  • Prep Time
  • 10 Cakes ServingsServings

Ingredients

For cakes

  • 1 (2-pound) side of salmon, skin on
  • 1/2 cup red onion, diced
  • 2 tablespoon matzo meal
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 tablespoon olive oil

For salsa

  • 1 cup diced pineapple
  • 1/2 cup diced mango
  • 1/2 cup diced red onion
  • 2 tablespoon chopped cilantro
  • 1/2 jalapeno, seeded and finely chopped
  • Juice of 1 lime
  • 1/2 teaspoon kosher salt

Preparation

Preheat oven to 350 F and lightly grease a large baking sheet. Bake salmon skin side down for 25 to 30 minutes or until cooked all the way through. Let cool completely.

Once salmon is cooled, gently flake away from the skin and break into large chunks. Place in a large bowl and combine with eggs, red onion, matzo meal, salt and pepper. Stir to mix well. Scoop about 1/3 cup at a time into your hands and form into a round patty about ¼-inch thick. Place on a sheet pan and repeat with remaining mixture until you have formed 10 cakes. Refrigerate for 30 minutes.

Meanwhile, in a medium bowl combine pineapple, mango, red onion, cilantro, jalapeno, lime juice and salt. Mix well and set aside.

Heat olive oil in a large skillet over medium high heat. Fry 5 cakes at a time for about 5 to 8 minutes per side or until golden brown and crispy. Drain on a paper towel lined plate while frying remaining cakes.

To serve, top each cake with a few tablespoons of salsa.

Recipe from the Pesach 2011 issue of the Joy of Kosher with Jamie Geller magazine