-
1
Place the salmon steak and remove skin and bones and slice into small pieces.
-
2
In a small bowl combine mayonnaise, ginger, lime juice and salt to taste.
-
3
Covered and refrigerate until ready to serve.
-
4
In a small bowl combine zest of lime, curry powder, cumin, dry mustard, cayenne and cardamom.
-
5
Set aside.
-
6
In a large saute pan, melt the butter and saute the onions over low heat until barely tender but not browned.
-
7
Add celery, fresh ginger, and garlic, and continue cooking over low heat onions and celery are tender.
-
8
Stir in Curry-Lime Seasoning and continue cooking for a few minutes.
-
9
Remove from the heat, and cool to room temperature.
-
10
In a mixing bowl, whisk together the eggs and mayonnaise until smooth.
-
11
Add the onion mixture, salmon pieces and 1/2 cup Panko.
-
12
Mix thoroughly to combine.
-
13
Season to taste with salt and pepper.
-
14
Refrigerate for at least 1 hour to firm the mixture.
-
15
Shape the seafood cakes into 12 disks each about 3/4 thick.
-
16
Dredge the cakes in Panko place on a parchment-lined cookie sheet and refrigerate until ready to saute and serve.
-
17
In a large skillet, using medium-high heat, heat oil at a depth of 1/2 until a drop of water sizzles briskly when sprinkled into the oil.
-
18
Put as many seafood cakes as will fit comfortably in the pan and saute until nicely browned on both sides, about 3 minutes per side.
-
19
Remove the cooked cakes to a paper towel-lined baking tray, keep warm in a 200 degrees oven and continue cooking the remainder of the cakes.
-
20
Remove the seafood cakes to individual plates or to a platter, garnish with Fresh Ginger Aioli and slices of fresh lime, and serve.
