Found another use for Ottolenghi's Lemongrass dressing: Jicama/apple/mango slaw

M

marilynfl

Moderator
1/2 peeled jicama, cut into very thin matchsticks (using Japanese mandoline (benriner))

1/2 unpeeled Honeycrisp apple, cut into very thin matchsticks

1 unripe peeled mango, cut into very thin matchsticks

1 peeled carrot, cut into very thin matchsticks

Coat lightly with lemongrass dressing.

I've adapted Yotam's Winter Slaw dressing so much toward my own preferences that I'm going to post as I make it. My version is sweeter with more lemongrass and lime juice and less oil and asian ingredients.

3 lemongrass stalks, trimmed, split and smashed to release oils

1/2 C pure maple syrup

1/2 C fresh lime juice (plus more for final tasting).

2-3 TBL neutral oil, like grape seed or sunflower

1 TBL toasted sesame oil

2 tsp soy sauce

salt/pepper

one red chili (or 1/2 tsp pepper flakes)

Simmer the lemongrass, maple syrup, lime juice and pepper flakes until thick and syrupy. Strain and add remaining ingredients. Taste and adjust flavoring by adding more fresh lime juice (should be balance of sweet & tart) and a bit of salt/pepper (depending on how salty your soy sauce is).

The link has his original Sweet Winter Slaw recipe (also found in his book PLENTY)

https://www.theguardian.com/lifeandstyle/2008/jan/12/recipe.foodanddrink

 
Valuable link. I'm going to try the tuna cakes using canned tuna. I have so much and have not

been able to get excited about it. Herbs will do it for me.

It works with canned salmon as long as I can keep the luscious fresh fish out of my mind.

 
Charley, can I please ask what do you put in yours

and how do you cook them? Sooooo many recipes! I have some salmon bits and am trying to decide which will be the most tasty use between salmon chowder or salmon cakes - already made a tasty salmon salad for today's lunch over greens. Colleen

 
smileys/wink.gif Tried this recipe and we loved the cakes - tasty

Came together and fried up perfectly! Have 4 more to enjoy for dinner tonight. Thank-you so very much for sharing! Colleen

 
Yummy! Made this again with not-so-tasty cooked salmon

from inexpensive, wild-caught, frozen filets. The cakes are incredibly good. Lots of ingredients but easy - didn't chill and not sure it is necessary. Probably was less than 1/2# of salmon so I cut back the bread crumbs and mayo with good results. Froze our leftovers for a future meal! Colleen

Ina Garten's Salmon Cakes
1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed (about 1 cup)
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

 
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