Name: Potato-and-Wild-Salmon Cakes with Ginger and Scallions
Yield: 1
Ingredients: 2 lb. red-skinned potatoes -; Sea salt -; 1 lb. skinless wild salmon fillet -; Safflower or sunflower oil -; Freshly ground pepper -; 1 bunch scallions -; 3 large eggs -; 3 clove garlic -; 2 tbsp. minced fresh ginger -; 1/2 medium red onion -; 1 tbsp. tamari -; 1 tbsp. toasted sesame oil -; 1/2 c. plain dry bread crumbs -; Dill Sauce -

Potato-and-Wild-Salmon Cakes with Ginger and Scallions

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Ingredients for - Potato-and-Wild-Salmon Cakes with Ginger and Scallions

1. 2 lb. red-skinned potatoes -

2. Sea salt -

3. 1 lb. skinless wild salmon fillet -

4. Safflower or sunflower oil -

5. Freshly ground pepper -

6. 1 bunch scallions -

7. 3 large eggs -

8. 3 clove garlic -

9. 2 tbsp. minced fresh ginger -

10. 1/2 medium red onion -

11. 1 tbsp. tamari -

12. 1 tbsp. toasted sesame oil -

13. 1/2 c. plain dry bread crumbs -

14. Dill Sauce -

How to cook deliciously - Potato-and-Wild-Salmon Cakes with Ginger and Scallions

1. Stage

Preheat the oven to 350 degrees F. In a large saucepan, cover the potatoes with water. Add a large pinch of sea salt and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 20 minutes. Drain and let cool slightly, then peel. Transfer the potatoes to a large bowl and mash.

2. Stage

Meanwhile, put the salmon on a lightly oiled rimmed baking sheet and season with salt and pepper. Bake for about 15 minutes, until the salmon is medium-rare inside.

3. Stage

Gently flake the salmon and add it to the potatoes along with the scallions, eggs, garlic, ginger, onion, tamari, and sesame oil. Mix well, then fold in the bread crumbs. Season with salt. Form the potato mixture into fourteen 1/2-cup patties.