Yield - 6 Portions
SALMON & WATER CHESTNUT FISHCAKES INGREDIENTS
2 Tbsp of Vegetable Oil
1 Lb of Salmon (Skinless)
2 Tsp of Salt
2 Tsp of Black Pepper
1 Tsp of Fennel Powder
1 Tbsp of Minced Garlic
2 Tbsp of Minced Onions
1 Tbsp of Finely Chopped Chives
2 Tsp of Minced Chadon Beni (Culantro)
3 Tbsp of Roughly Chopped Water Chestnuts
1 Tsp of Grounded Geera (Cumin)
½ Tsp of Smoked Paprika
2 Tbsp of Mayonnaise
½ Cup of Boiled Sweet potato (Mashed)
8 Dashes of ANGOSTURA® aromatic bitters
Preheat oven to 375 degrees fahrenheit.
Season fish with half the salt and black pepper and the entire fennel powder. Rub liberally on surface area of salmon.
In a hot sauté pan over high heat, add half the oil and sauté the salmon until cooked through. Remove fish and set aside in a saucer.
In the same sauté pan, add the remaining oil and sauté garlic, onions, chives and chadon beni for 1 minute until fragrant. Add the chestnuts, cumin and paprika and sauté on low heat for 2 minutes and remove from heat.
Place all sautéed aromatics in a medium bowl, and add the salmon by flaking it into small pieces.
Add the sweet potato, mayonnaise and aromatic bitters and gently mix together to combine. Taste and adjust seasonings if necessary. Mixture should be pliable and be able to hold together. Using your hands, form cakes into 1oz discs and place on greased baking sheet and bake for 20 minutes or until cooked through.
BITTERS INFUSED PINEAPPLE & SWEET PEPPER SALSA INGREDIENTS
½ Cup of Small Diced Fresh Pineapple
2 Tbsp of Small Diced Sweet Peppers
1 Tbsp of Small Diced Tomatoes
1 Tsp Minced Chadon Beni (Culantro)
½ Tsp of Salt
¼ Tsp of Black Pepper
6 Dashes of ANGOSTURA® orange bitters
Place all ingredients into a small bowl and mix.
Let sit for 10 minutes for flavors to mingle, before topping your salmon cakes with it.
*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.