Salmon Cakes

Salmon Cakes 

Ingredients

2 cloves minced garlic
1 Tablespoon grated fresh ginger
1 shallot minced
1 green chili minced (I used jalapeno)
1 1/2 lbs. skinless boneless salmon fillets, cut into small cubes
1 cup fresh breadcrumbs (4 slices with crust removed) pulse in food processor 
2 Tablespoons finely chopped cilantro leaves
2 Tablespoons mayonnaise
1 egg white
Juice of 1 lemon
salt and pepper

Directions

In a large skillet heat 2 Tablespoons of oil over medium heat.  Add garlic, shallot, ginger and chilies; sauté a few minutes to soften.  Remove from heat to cool.  
In a large bowl mix together salmon, breadcrumbs, cilantro, mayo, lemon juice, and egg white.  Add in cooled garlic mixture, season with salt and pepper.  Fold until all ingredients are combine.   Form the mixture into equal size cakes, they should be moist and hold together.
Heat a nonstick pan adding 2 Tablespoons of oil.  Add the cakes and fry until brown about 4 minutes per side.  Once the cakes are cooked remove from pan and place on paper towel to absorb the excess oil.
Serve with a wedge of lemon and garnish with green onion if desired.  

Spiced Candied Nuts

 

4 cups whole almonds,pecans or walnuts 
1 cup granulated sugar
1 Tablespoon ground cinnamon
½ teaspoon salt
1 large egg white
2 teaspoons water

Preheat your oven to 250°F. Line large baking sheets with silicone mat or parchment paper. In a large mixing bowl, whisk together the egg white and water until frothy. Add the nuts to the bowl, stirring until nuts are coated with the egg white mixture. This will help the sugar mixture stick to the nuts. In a separate bowl, combine the sugar, cinnamon, and salt. Pour the sugar mixture over the nuts and toss until all the nuts are evenly coated.

Spread the coated nuts in a single layer on the prepared baking sheet. Bake in the preheated oven for 1 hour stir every 20 minutes Allow the walnuts to cool on the baking sheet. The coating will harden as they cool. Store in airtight container