BC SALMON CAKES INGREDIENTS

• ¼ cup bread crumbs
• 2.2 lbs (1 kg) salmon fillet, fat removed and coarsely chopped
• ½ cup mayonnaise
• ¹⁄3 cup cream cheese, softened
• 3 green onions, minced
• juice from ½ lemon
• salt and pepper to taste
• ¼ cup panko bread crumbs
• vegetable oil

METHOD

1. Mix salmon, mayonnaise, cream cheese, green onions, lemon juice, salt and pepper in a medium bowl. Add bread crumbs, mix gently and season to taste.
2. Spread half the panko on a small tray and shape ¼ cup of fish cake mixture into a round a ball and place on the panko.
3. Roll fish cakes in the panko. Sprinkle remaining panko on top of fish cakes.
4. Preheat a pan with a splash of vegetable oil to cover bottom; cook cakes until lightly golden and internal temperature reaches 122°F (50°C).
5. Remove to tea towel and keep warm.

KAFFIR LEMONGRASS MAYO INGREDIENTS

• 1 garlic clove, chopped
• 2 tbsp chopped ginger
• 2 green onions, chopped
• 1 tsp sesame oil
• 3 ½ tbsp chicken stock
• ½ tsp fish paste
• 1 stalk of lemongrass
• 3 kaffir lime leaves
• ½ tsp turmeric
• ¼ cup coconut milk
• 2 tsp chopped cilantro
• juice from ½ lime
• 1 tbsp brown sugar
• 7 tbsp mayonnaise

METHOD

1. Cook garlic, ginger and green onions in sesame oil until soft.
2. Add chicken stock, fish paste, lemongrass, kaffir and turmeric.
3. Simmer for 5 minutes and then add coconut milk, cilantro, lime juice and brown sugar.
4. Simmer to the consistency of a thin sauce. Strain, reserve and cool.
5. Whisk together with mayonnaise.

INGREDIENTS

• 1 (12-ounce) jar seedless blackberry jam
• 2 tsp Dijon-style prepared mustard
• 2 tsp lemon juice
• 1 to 1½ lbs farm-fresh salmon or 4 salmon steaks
• 1 cup fresh or thawed frozen whole blackberries, stems removed

METHOD

In a small heavy saucepan, combine jam, mustard, and lemon juice, blending well. Bring mixture to a simmer over moderate heat; set aside.

Arrange fish fillets/steaks on a broiler rack lightly coated with cooking oil on a lightly greased barbecue grill rack, about 3 inches from heat source. Broil or grill fillets/steaks for 4 to 6 minutes per side, turning fillets/steaks once.

Do not overcook as fish will become tough. Fish should be opaque in color and flake easily with a fork.

Add whole berries to sauce, mixing gently to coat berries with sauce.

To serve, spoon a small amount of sauce over each fillet/steak; pass remaining sauce in a bowl.

VARIATIONS

Poached salmon: Preheat oven for 350 degrees F. Arrange fish fillets/steaks in a 13 x 9 x 2-inch baking dish with enough water, or dry white wine, to just cover fish. Add 2 to 3 tablespoons lemon juice to water, if desired. Loosely cover with aluminum foil and bake for 20 to 25 minutes, depending upon the thickness of the fillets/steaks. Fish should be opaque in color and flake easily with a fork. Do not overcook. Discard liquid and serve with blackberry sauce as previously directed.

For a different flavour, reduce lemon juice to ½ teaspoon and add 1 to 2 teaspoons brandy, or blackberry brandy, to sauce.