Iron Chef Recipes

Spicy Salmon Cakes with Couscous

This recipe uses:
Iron Chef Unseasoned Panko
  • 1 large 15 oz. can of salmon (or 2 small )
    1/4 cup corn
    3 chopped green onions
    1 diced serrano chile
    juice of 1 lemon
    2 minced cloves of garlic
    hot sauce to taste
    a dash of Worcestershire
    dried mint
    dried tarragon
    cajun seasoning
    salt and pepper
    ½ Iron Chef Panko
    1 beaten egg

Drain salmon well and remove bones and skin. Flake the salmon and mix with the corn, green onions, chile, lemon juice, garlic, hot sauce, Worcestershire, dried mint and dried tarragon, cajun seasoning, salt and pepper.

Gently stir in panko and 1 beaten egg.

Form 6 flat patties, squeeze gently and roll in panko.

Pan fry in olive oil in batches until golden brown and crusty.

Transfer cooked cakes to plate.

Serve on a mound of couscous.

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