Crispy Salmon Cake and Corn Chutney

Added to Recipes on Fri 03/23/2012



Salmon Cake

1 (7.5 oz) can of salmon natural Alaskan pink salmon with no salt

3/4 cup Panko bread crumbs

3 egg yolks

1 lemon (zest and juice) 

1 tsp pepper


Lychee Dressing

1/2 (6.6 oz) can of pickled ginger
1 can lychee, drained

1 clove garlic

Salt to taste

Pepper to taste


Corn Chutney

1 cucumber, diced finely 

1 small bunch fresh dill

1 can lychee, drained

1 (15 oz) can of corn, drained

1 tomato, diced

Pinch of salt



Preheat oven to 350°F. Drain salmon and mix with bread crumbs, egg yolks, lemon, pepper, salt and dill. Make into 2-4 patties depending on desired size.  Then pan sear both sides of salmon until golden and crispy and then finish in the oven for about 7 minutes.


For chutney, heat a 12 inch skillet to medium heat. Add tomato and sauté for 3 minutes. Add corn and sauté until heated through.  Set aside. Once cooled, add in diced cucumbers, and season to taste with salt and pepper. 


To prepare dressing, combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Add dressing on salmon cake.


Plate with chutney first, then salmon cake, and drizzle artfully with dressing. 


Recipes courtesy of Chef Chris Nirschel


Click here for a recipe for Asian Chicken Salad with Mandarin Oranges and Crunchy Rice Noodles.