Wild Salmon Cakes With Kimchi Tartar Sauce
These salmon cakes are topped with a probiotic-rich tartar sauce — made with Greek yogurt and kimchi — to nourish your gut health.
Ingredients
Salmon Cakes
- 1 6–8 oz. wild-caught salmon fillet
- ¼ cup plus 2 tbs. extra-virgin olive oil, divided
- 1 small white onion, minced
- ½ bell pepper, minced
- 1 clove garlic, minced
- ½ tsp. paprika
- ½ tsp. sea salt
- ¼ tsp. dried thyme
- Freshly ground black pepper, to taste
- 1 cup gluten-free panko-style breadcrumbs (or wheat-based panko)
- 1 large egg, lightly beaten
- 3 tbs. mayonnaise
- 2 tbs. minced fresh parsley
Sauce
- ½ cup mayonnaise
- ½ cup plain, full-fat Greek yogurt
- 2 scallions, thinly sliced
- ¼ cup finely chopped kimchi
- 2 tbs. kimchi brine
Directions
STEP 1
Preheat oven to 425 degrees F.
STEP 2
Coat salmon with 1 tablespoon of the olive oil and place, skin-side down, on a sheet pan. Bake for eight to 10 minutes, until the fish is cooked through. Use a fork to flake the flesh, discarding skin and any bones. Set the salmon aside to cool.
STEP 3
Place a skillet over medium heat, then add 1 tablespoon of the olive oil and heat until shimmering.
STEP 4
Add the onions and peppers and cook, stirring occasionally, until the vegetables have softened, about seven to 10 minutes.
STEP 5
Transfer the onions and peppers to a large bowl with the salmon and stir to combine. Add the remaining cake ingredients and mix well, then use your hands to shape the mixture into palm-size cakes.
STEP 6
Place the skillet back over medium heat and add the remaining ¼ cup of olive oil. Heat the oil until it shimmers, then cook the salmon cakes until crisp and brown, approximately three minutes on each side.
STEP 7
Whisk the tartar sauce ingredients in a small bowl.
STEP 8
Serve the salmon cakes topped with a drizzle of sauce.
For more nutritious dishes to heal your gut lining and support your microbiome,
see “5 Recipes for a Happy, Healthy Gut.”
Photography: Terry Brennan; Food Styling: Betsy Nelson
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Kate Morgan is a Pennsylvania-based writer and recipe developer.
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very nice