Pan-fried Salmon Tofu Cakes...

Make your Salmon Cakes go a longer way with Tofu!! You can make ten patties with a small amount of cooked salmon. Here's two ways with salmon trimmings in this post...mainly bones, skin and belly (leftovers in itself), but sometimes a lucky chunk of salmon meat, to make a crispy flavourful batch of salmon patties, doubled up on protein with the addition of tofu. Asian-inspired flavoured with fish sauce, some Dijon mustard, garlic and green onions, firmed and breaded with Japanese panko breadcrumbs, they're a delicious healthy portable snack!!

Medium tofu, crumbled is perfect in extending the meaty texture and flavour of the small amount of flaked salmon. Crispy, succulent and delectable, these pan-fried breaded patties are always an instant hit with the family, and with the parents over at Fraser Mustard when I taught it this week in our cooking class. Flaked tuna or salmon from a can will work fab too!! Serve with Japanese kewpie mayo, which has a satisfyingly rich umami sweetness to it. So 😋😋.

Side Bar: Want to get a quick and easy dish on the table in a flash, that's cheap, delicious and healthy too?

Pick up a package of salmon trimmings at your local Asian supermarket. Trimmings are cheap and the meaty parts next to the bone and skin tend to be more tender. Browse the seafood and fish area, and you will find them stored alongside containers of fresh oysters and other prepared fish cuts. If you're lucky, you can sometimes find generous hunks of meat, luscious salmon belly still attached to the bones and lots of skin that pan-fries up crispy and delectable! OMG, fish skin!!! Always look for the packed on date and make sure you have the freshest package of the displayed bunch. Salmon should be bright and even in colour; avoid if the skin also looks grey and discoloured.

Aside from the host of health goods of salmon, the layer of fat just underneath the skin has the nutritional benefits of omega-3 fatty acids, and the skin provides collagen, protein and omega-3 fatty acids. And did I mention salmon is just straight up delicious!?

Lay the pieces of salmon on a plate; lightly season both sides with a little kosher/sea salt and ground white pepper. Heat pan on medium high and place salmon in a large non-stick pan or skillet. Pan fry both sides for four minutes each or until crispy golden. For odd shaped pieces, make sure the skin side gets fried until it crisps-up. Sprinkle two coarsely chopped garlic on top; turn over and cook for two minutes more until garlic-fragrant. sprinkle one chopped green onion over top, let sizzle for one more minute, then remove onto paper towel-lined plate to remove the excess oil. 

Make sure the salmon gets picked through for its bones before serving to the children. I usually give them the meatier parts after thorough inspection and my husband and I savour on the bony and fatty pieces. And of course we all share what crispy skin is offered- the kids love their crispy slightly salty garlicky crunch!

And any leftover hunky pieces can be turned into salmon cakes the next day :D

So now for my Asian-Inspired Salmon Cakes with Tofu...

Salmon Tofu Cakes
Makes 10 salmon tofu patties

1 small piece of boneless salmon (can use salmon steak or fillet)
1/2- 420g or 454g package of medium firm tofu
Salt
Ground white pepper
1 tsp. Dijon mustard
½ tsp. of fish sauce
1 egg, divided
1 green onion, sliced
1-3/4 cups panko (Japanese breadcrumbs), divided
3 Tbsp. cornstarch
Oil for pan-frying

Pick through the salmon piece to make sure there are no bones. Mash the salmon with a fork in a bowl until flaky (about 1/3 cup).

Crumble medium firm tofu into bowl. Season with salt, pepper, Dijon mustard and fish sauce. Beat in half one egg and add the green onions. Mix well with a fork. 

Add 3/4 cup of panko (Japanese breadcrumbs) and mix well. Let sit for 15 minutes to firm.

Set up a breading station with three plates in the order of cornstarch, egg wash (use remainder of egg from filling mixed with 1 Tbsp. water) and 1 cup panko. Form 2-inch diameter patties with your palms. Note: While you bread in the order of above, to keep your hands from getting messy from touching wet and the dry ingredients, use one hand only for dredging patties in the egg and the other for dipping into cornstarch and panko. Place the breaded patties onto a plate. 

Heat 2 Tbsp. oil on medium heat in a fry pan or skillet and cook patties until golden brown and crispy on both sides for five minutes each. Drain oil on paper-towel lined plate. Serve with Japanese Kewpie mayonnaise for dipping. 

Cooking with parents at TDSB Fraser Mustard. They loved it!

Pan-fried golden crispy deliciousness... Panko is the best for crunchy breading!

This is a great way to get your kids to Eat more Fish!

Look at that meaty centre-- what a fab way to make your bit of salmon go a longer way!

Full Recipe:

Salmon Tofu Cakes
Makes 10 salmon tofu patties

1 small piece of boneless salmon (can use salmon steak or fillet)
1/2- 420g or 454g package of medium firm tofu
Salt
Ground white pepper
1 tsp. Dijon mustard
½ tsp. of fish sauce
1 egg, divided
1 green onion, sliced
1-3/4 cups panko (Japanese breadcrumbs), divided
3 Tbsp. cornstarch
Oil for pan-frying

Pick through the salmon piece to make sure there are no bones. Mash the salmon with a fork in a bowl until flaky (about 1/3 cup).

Crumble medium firm tofu into bowl. Season with salt, pepper, Dijon mustard and fish sauce. Beat in half one egg and add the green onions. Mix well with a fork.

Add 3/4 cup of panko (Japanese breadcrumbs) and mix well. Let sit for 15 minutes to firm.

Set up a breading station with three plates in the order of cornstarch, egg wash (use remainder of egg from filling mixed with 1 Tbsp. water) and 1 cup panko. Form 2-inch diameter patties with your palms. Note: While you bread in the order of above, to keep your hands from getting messy from touching wet and the dry ingredients, use one hand only for dredging patties in the egg and the other for dipping into cornstarch and panko. Place the breaded patties onto a plate.

Heat 2 Tbsp. oil on medium heat in a fry pan or skillet and cook patties until golden brown and crispy on both sides for five minutes each. Drain oil on paper-towel lined plate. Serve with Japanese Kewpie mayonnaise for dipping.