Salmon Cakes with Avocado-Wasabi Paste, Cucumber and Tomato Slices

Ingredients (Serves Four People)

• ½ Cucumber, sliced thinly
• 2 plum tomatoes, sliced thinly
• ¼ cup Avocado-Wasabi Paste – See Master Recipe
• 1.5 pounds Salmon (Wild)
• 3 cups Panko Bread Crumbs
• 1 Lemon, Juice and Zested
• Salt and Pepper to Taste
• 1 pc Shallot
• 1 teaspoon Capers, chopped
• 1 teaspoon Dijon Mustard
• 2 Egg White
• 1 Tablespoon Herbs, Freshly Chopped

Cooking Instructions
1. To prepare the salmon cakes, begin by removing the pin bones, scales and skin of the fish. Dice the salmon into pieces that are around ¼” to ½” in size. Place the diced salmon in a bowl along with the panko, lemon zest, chopped shallot, chopped capers, mustard, egg white and herbs. Mix well then form the mixture into four cakes of equal size. Reserve in the refrigerator until needed.
2. To cook the salmon cakes, place ½ teaspoon of olive oil in a non-stick pan and bring the oil to medium high heat. Add the salmon cakes and cook until the bottom side turns golden brown. Turn the salmon cakes and place in an oven set to 325˚F. Cook for ten minutes, or until the salmon is completely cooked.
3. Arrange the tomato and cucumber slices around the plate. Top with the salmon cake then place a small amount of the avocado wasabi paste on top of the salmon cake.

Learn more about salmon