2 lbs. Yukon gold potatoes, peeled and quartered
1 lb. skinless wild salmon filet
Canola oil
Salt and pepper
1 bunch scallions, coarsely chopped
3 large eggs, lightly beaten
2 garlic cloves, minced
2 tbs. minced fresh ginger
½ red onion, finely chopped
1 tbs. soy sauce
1 tbs. toasted sesame oil
½ cup panko breadcrumbs
¼ cup mayonnaise
1 tsp. sambal oelek chile paste
Preheat the oven to 350 degrees. In a large saucepan, cover the potatoes with water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain and let cool slightly, then mash.
Meanwhile, put the salmon on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes or until the salmon is cooked to medium. Remove from oven and let cool.
Gently flake the salmon and add it to the potatoes with the scallions, eggs, garlic, ginger, onion, soy sauce, and sesame oil. Mix well, then fold in the breadcrumbs. Form the mixture into fourteen ½ cup patties.
In a large nonstick skillet, heat a ¼ cup of canola oil until shimmering. Fry the salmon cakes over medium heat until browned and crisp, about two minutes per side. Transfer to a large baking sheet. If the skillet is too small, cook these in batches and add more oil if necessary. Bake the salmon cakes for 15 minutes or until heated through. Mix the mayonnaise with the sambal oelek and serve alongside the salmon cakes.
