1 pound of fresh wild caught salmon filet, skin removed and set aside
1 tablespoon olive oil, and extra for baking
1 teaspoon of lemon juice
1 teaspoon of wasabi mustard
1/8 teaspoon Turmeric powder
A sprinkling of dry dill
2 scallions, finely sliced
2 cloves of garlic, chopped
Salt and Cayenne pepper to taste
Japanese Panko breadcrumbs
Place the salmon in a food processor and pulse until coarsely chopped. Add oil, juice, mustard, scallions and other ingredients and pulse again until blended well. Add the breadcrumbs until the mixture becomes a firm texture for forming patties. Mold into the patty size of your choice. Pre-heat oven to 400 degrees. Coat an oven-proof (Pyrex) baking dish liberally with olive oil and place salmon cakes in it, careful that they don’t touch. Slice salmon skin into strips and season with soy or Worcestershire sauce and place between patties. Bake for 15 minutes or until cooked through (test by cutting into one patty at its thickest spot. Flip over once for even color.
Garnish with sesame seeds, Daikon radish slices, more scallions, wasabi mustard or teriyaki sauce. Enjoy!
