I really want ice cream, but I can’t have it. So I’m back behind the stove and I thought it was about time I started putting sriracha on everything like all the cool kids are doing. Has anyone put it on ice cream yet? I bet they have. I bet there is homemade sriracha chocolate ice cream. I’d eat that. Except it looks like I can’t. So, hey, how about salmon? Why yes I am totally sad, why do you ask?
Actually these salmon cakes remind me a bit of the ones my mother used to make. Of course, she used can salmon and I got one of those farm-raised fillets from Whole Foods, what with all the bones in it. (Side note: Does anyone actually WANT the bones? Why not just debone it all, Whole Foods?) I also chopped up fresh chives, which is kind of one of my favorite things to do now that I can’t eat ice cream. And then I added a splash of sriracha because that’s what you do. You know what? These were pretty danged good. And since I poached the salmon the night before, I was able to throw this together super quickly after work, sautee up some kale with pumpkin seeds, and go to healthy town.
Almost Whole 30 friendly (it’s those bread crumbs and yogurt sauce that’ll get ya’) but definitely friendly to my new way of trying to eat clean, this recipe is a winner. Incidentally, in the original recipe from Epicurious you do not poach the salmon ahead of time. I just have such a weird thing about cooking fish all the way through I wanted to make sure that was happening before I chowed down. I mean, I have LOTS of weird things, and I think making sure fish is cooked is pretty far down on my list. Like way after assigning gender to numbers (3 is SUCH a girl), but weirder than my love for taco shells all on their own.
Here’s how to make it up!
Gluten-Free Sriracha Salmon Cakes
Prep time: 10 minutes Cook time: 7-10 minutes
2 medium-large salmon fillets, poached (or not, hey!)
3 slices gluten-free bread, cut into very small pieces
1/4 cup mayonnaise
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 Tablespoons chopped fresh chives
1 teaspoon lemon zest
1 teaspoon (or more to taste) sriracha
3/4 Tablespoon salt
3/4 cup whole milk yogurt
1 teaspoon fresh lemon juice
1. In a medium bowl, break up salmon into smaller pieces. Add bread crumbs and combine thoroughly. Mix in mayo, egg, coriander, cayenne, 1 Tablespoon of chives, lemon zest, sriracha and salt.
2. Heat olive oil in a medium skillet on medium for 2 minutes. Shape salmon patties and push flat so they cook through, and cook on medium, approximately 5 minutes per side or until cooked through.
3. While salmon cakes are cooking, combine yogurt, lemon juice and the rest of the chives.
4. Serve salmon cakes with yogurt sauce.
Makes: 4 servings
If it’s a lactose thing with ice cream, have you tried any non-dairy substitutes? I hear good things about coconut milk-based ones.
I only react to dairy after I’m already knocked down from gluten. Of course, if I have a milkshake, I’m gonna’ react. I have made coconut milk ice cream before and it was pretty delish.
I’m keen to try a home-made version the day I can talk myself into getting an ice cream maker. I had an older hand-crank kind in my hand at the thrift store, but put it back like a fool. Coconut milk seems a good candidate for frozen dessert-dom because of its high fat content and natural sweetness. If/when I get around to such a project, I’ll broadcast the results.
Umm, yeah. You need one of those automatic ice cream makers to make it super duper easy. Fill us in!
When I could still have sugar, I used to like Cashewtopia’s gelato – not the same as real ice cream, but I thought it was pretty good.
Have you heard about Donut Friend? They have a GF donut that you can get with Sriracha. However, I think they have a high probability for cross-contamination with wheat.
Donut Friend? What a great name. Where is my donut friend?
I’d love to have a donut friend. How I miss sugar! They’re in Highland Park:
5107 York Blvd.
Los Angeles, CA 90042
FYI – They refer to their GF donuts as gluten-freeish due to the possibility of cross-contamination.
three is so not a girl, even numbers are girls.
BTW, I thought I was the only one who did the number thing,
i’ts good to know I’m not the only weird one out there.
4 is def a boy. Just sayin’.
That sounds so amazingly delicious! I think I just might have to make it tomorrow. But, have you ever heard of the amazaballs “Sambal?” It’s a chili paste very similar to Sriracha (which I’ve previously been obsessed with) but has a slightly sweeter taste. Def. try that with the recipe. It rocks my socks off.
Also! Have you ever made “ice cream” from frozen bananas? Seriously. You should try that.
Oooh, interesting new options! Thanks gal.