1 1/2tbspfresh lemongrassdiced (or use lemongrass paste)
1/4cupscooked black Forbidden riceor your favourite rice
6tbspPanko crumbsgluten-free if necessary
1/2cupPanko crumbs(gluten-free if necessary)
grapeseed oil for frying
Vegetable and Grain Ingredients
mixed greens with kale; cooked ricequinoa or other grain; thinly sliced red cabbage, carrots, bean sprouts, cilantro for garnish.
Spicy Peanut Sauce ingredients
1cupsmooth natural peanut butter
½ 14oz. can coconut milk
¼cuptamari or coconut aminos
¼cuprice wine vinegar
¼ - ½inchslice of fresh gingerfinely grated
2tbspsweet chili sauce
Cook the rice first. (You will need 1 cup of cooked rice for the 2 bowls plus 1/4 cup cooked to add to the salmon cakes, so cook 5/8 cup rice with 1 1/4 cups water.)
In a large bowl, combine all the Asian Wild Salmon Cakes ingredients. Form into small cakes or patties, about 1 1/2 inches in diameter.
Coat with more Panko crumbs.
Heat a large skillet, add oil to coat bottom of pan, and fry salmon cakes for 3-4 minutes on each side until browned. Remove, drain on paper towel.
Prepare the Spicy Peanut Sauce next. Put all ingredient in a blender and process until smooth and creamy.
Assemble bowls, beginning with rice on one side of the bowl and fresh greens on the other. Place the hot salmon cakes on top of the rice and assemble the vegetables on top of the greens. Drizzle with Spicy Peanut Sauce, garnish with cilantro and serve
This may make more salmon cakes than you will need for 2 servings. Freeze or refrigerate leftovers for another meal.