Salmon Cakes with Tomatillo/Cilantro Pesto

by Jenn on March 29, 2009

in Gluten Free,Seafood


Ok I know this combo sounds odd.  But it’s tasty.  I was inspired to make salmon cakes after checking out this post from Cara’s Cravings.  But I wasn’t really feeling like wasabi and tofu.  So I made a slightly different twist on the flavors, using fresh (well as fresh as Ohio gets, in that it was previously frozen) Alaskan salmon.  The Environmental Defense Fund has a really good site called the Seafood Selector for checking out the safety and eco-friendliness of various seafoods.  For example, this is the entry on wild Alaskan salmon, which they rate as “eco-best”:

Salmon caught in Alaska (chinook/king, chum, coho, pink, sockeye) are among the better-managed fish stocks in the U.S. They are also low in contaminants.  Most Alaskan salmon populations are healthy, and fish are caught with gear that does little damage to the environment.

For the salmon cakes, I mixed in some egg, some fresh chopped cilantro, and some GF bread crumbs (really any bread crumbs will do, so if you are not GF, don’t worry about it), and some tomatillo salsa.  They ended up created pretty decent patties that I cooked in my skillet, and then topped with a “pesto” of sorts.

Also submitted to – Friday Foodie Fix


Ingredients (for 4 servings):
Salmon Cakes
8 oz. salmon filets
3 tbsp cilantro, chopped
1/3 cup GF bread crumbs (give or take, I didn’t really measure this) – I get these from a local community market, sorry I don’t make my own!
1 egg
1 tbsp tomatillo, choppped
1/2 small onion, finely chopped
1 bunch cilantro
2 tomatillos
1/4 cup asiago cheese
1/4 cup walnuts
2 tsp. lime juice

1.  Remove salmon filet from skin, and chop into small pieces and place in a bowl.
2. add in cilantro, bread crumbs, egg, onion and tomatillo, mush together and mix, not to different from making a crab cake.
3. Form into patties, and in a skillet on med-high heat (I spray my skillet with some oil first) cook a few minutes on either side, until done.  (I checked the middle of one to make sure the salmon had cooked all the way through first).
4. To make the “pesto”, I do this in steps, so that I make sure I achieve the right consistency.  I start with the cilantro in a food processor, and then add the tomatillos.  Then comes the walnuts and lime juice, and then the cheese last.  That way if I need to add more of something, I know.
5. I assembled mine on a bed of greens, topped with the “pesto” and a couple of slices of roma tomatoes.