Salmon Cakes

with spinach salad and Asian sesame dressing

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs, Fish

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A note about serious food allergies

Salmon is delicious and healthy, but if you’re looking for a new way to enjoy it, this dish is for you. Chopped salmon fillets get mixed with garlic, cilantro, and Sriracha, then pan-fried to crispy perfection. The cakes are served alongside a shaved carrot and spinach salad and garnished with Sriracha mayo for maximum deliciousness and weeknight innovation.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 6 Cilantro Sprigs
  • 6 oz. Carrot
  • Info
    2 Salmon Fillets
  • 3 tsp. Sriracha
  • ½ fl. oz. Toasted Sesame Oil
  • 1 tsp. Sugar
  • 1 fl. oz. Seasoned Rice Vinegar
  • 2 tsp. Sesame Seeds
  • Info
    2 oz. Mayonnaise
  • 4 oz. Spinach
  • Nutrition (per serving)

  • Calories
    625
  • Carbohydrates
    18g
  • Fat
    41g
  • Protein
    64g
  • Sodium
    536mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Stem and coarsely chop cilantro. Peel carrots, trim, and, using peeler, shave into long, thin ribbons. Rinse and pat dry salmon fillets. On a separate cutting board, finely chop salmon and place into medium mixing bowl. Finely chopping salmon will ensure shape holds without using egg or breadcrumbs.

  • Step 2 - Season and Form the Salmon Cakes
    2

    Season and Form the Salmon Cakes

    Add garlic, half the cilantro (reserve remaining for Sriracha mayo), 2 tsp. Sriracha (reserve remaining for Sriracha mayo), and ½ tsp. salt to bowl with salmon. Thoroughly mix, then divide mixture equally into four balls. Form each ball into a ¾" thick cake (about 3" in diameter) and place on a plate. Place plate in freezer at least 10 minutes to firm up. Start making dressing while salmon firms in freezer.

  • Step 3 - Make the Dressing
    3

    Make the Dressing

    Mix sesame oil, sugar, seasoned rice vinegar, and sesame seeds in a medium mixing bowl. Season with ¼ tsp. salt and a pinch of pepper. Set aside.

  • Step 4 - Make the Sriracha Mayo
    4

    Make the Sriracha Mayo

    Combine mayonnaise, remaining cilantro, and remaining Sriracha (to taste) in a small bowl. Season with a pinch of salt and pepper.

  • Step 5 - Cook the Salmon Cakes
    5

    Cook the Salmon Cakes

    Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Working in batches, add salmon patties to hot pan and cook 2 minutes per side, or until cakes reach a minimum internal temperature of 145 degrees. Add 1 tsp. olive oil to pan to cook remaining cakes. Cooking cakes two at a time prevents crowding pan, which can make cakes steam rather than sear, and also makes it easier to flip them without breaking.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Toss spinach and carrots in mixing bowl with sesame dressing, and place on a plate. Serve salmon cakes in front of salad and garnish with Sriracha mayo.