Wild Salmon Cakes with Spicy Mayo
2 pounds Yukon gold potatoes, peeled and quartered
1 pound skinless wild salmon fillet
Salt and pepper
1 bunch scallions, coarsely chopped
3 large eggs, lightly beaten
2 garlic cloves, minced
2 tablespoons minced fresh ginger
½ red onion, finely chopped
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
½ cup panko breadcrumbs
¼ cup mayonnaise
1 teaspoon sambal oelek chile paste
1. 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.
2. Meanwhile, put the salmon on a lightly oiled rimmed 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.
3. Gently flake the salmon and add it to the potatoes along 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.
4. 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. Cook these in batches if the skillet is too small 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.