7.5 oz Alaskan pink salmon 3/4 cup Panko breadcrumbs 3 egg yolks 1 lemon 1 tsp pepper 6.6 oz pickled ginger 2 lychee 1 garlic 1 cucumber fresh dill 15 oz corn 1 tomato
\nPreheat 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.\r\n\r\nFor 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. \r\n\r\nTo 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.\r\n\r\nPlate with chutney first, then salmon cake, and drizzle artfully with dressing.
Subscribe to Dr. Oz’s newsletter and never miss the best content.
Get everything you need to live healthy and happy.
Click here to sign up.