Salmon Cakes With Mango Salsa Recipes

SALMON CAKES WITH MANGO SALSA

Steps:

• For the mango salsa:In a small bowl, gently mix together all of the ingredients. Cover and place in the refrigerator until ready to serve.For the salmon cakes:Preheat oven to 450ºF. Place salmon, skin side down, on a rimmed baking sheet. Drizzle with 1 tablespoon avocado oil and sprinkle with salt and pepper to taste. Bake in preheated oven for 10-15 minutes, or until it registers 130ºF (see note). Remove from oven and allow to cool slightly. Flip the fillet over and scrape off the skin. Discard.Place skinned salmon in a large bowl and crumble it with your fingers. Add remaining ingredients except remaining avocado oil. Mix very well with your hands. Form into patties about 2 to 2 ½ inches across. You should get about 12 to 14 patties. If the patties won't hold together, you can always add more mayonnaise. Preheat a large cast iron skillet over medium heat. Add 2 tablespoons of avocado oil and wait for it to get hot. Fry half of the patties until deep golden on each side and cooked through, about 3-4 minutes per side. Remove to a paper towel lined plate. Add more oil if necessary, and fry remaining patties as before. Serve immediately with the mango salsa and hot rice.Notes:• It's better to slightly under bake the salmon since it will get cooked more when you fry the patties. • Recipe for the patties adapted from Natasha's Kitchen.

SALMON WITH MANGO SALSA

Steps:

• In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
• Heat broiler. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.
• To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.