Asian Salmon Cakes

Ingredients (sauce):
   1/2 C.   sour cream
   2 tsp.   soy sauce
   2 tsp.   lime juice
   3 tbls.  cilantro

Ingredients (fish cakes):
   1 lb     Baked Salmon (boned and flaked)
   2        eggs, lightly beaten
   2 tbls.  minced green onions
   2 tbls.  sour cream
   1/3 C.   breadcrumbs
   1 tbls.  soy sauce
   1/2 tsp. toasted sesame oil
            olive oil or clarified butter

Directions (sauce):
   1) Mix ingredients for sauce in small bowl.
   2) Cover bowl and refrigerate until salmon cakes are ready.
   3) Bone and flake salmon in large mixing bowl.
   4) Mix in green onions.
   5) Slowly add bread crumbs while stirring.  Add in just enough to coat
      salmon.  Stop adding bread crumbs if they start collecting in the
      bottom of the bowl.
   6) In small bowl, mix in eggs, source cream, soy sauce, and sesame oil.
   7) Slowly pour in egg mixture while gently kneading with your
      hands. Add just enough egg mixture that the salmon mixture bind
      together into a ball.
   8) Scoop out about 1/4 C to 1/2 C of the salmon mixture and press into
      a small ball and then press into a flat cake/pattie. Repeat for
      remaining salmon mixture.
   9) Heat a skillet on medium to medium low.  Once skillet is hot, melt
      enough butter to coat the bottom of the skillet.
  10) Pour the coating/crust bread crumbs into a small flat bowl.
  11) Coat the salmon patties in bread crumbs by laying them in the bread
      crumbs and gently pressing down, then flipping and repeating on
      recerse side.
  12) Place salmon cakes/patties in the buttered hot skillet and cook until
      golden brown, then flip and cook reversed side.  Add butter between
      batches as necessary.


Source:
   http://www.100daysofrealfood.com/2014/01/20/recipe-asian-salmon-cakes/

