I asked Vincent to choose a recipe from my Jamie Oliver 5 Ingredients cookbook and he opted for Quick Asian Fishcakes.
However, as you may know by now, I’m not a very good recipe follower. (Sorry, Jamie!) So I just took inspiration from his use of salmon and the addition of chilli jam on top and ran with my own recipe instead.
My, my what a beautiful meal it turned out to be! It was so fresh and tasty, looked absolutely gorgeous, and yet it was so incredibly simple.
Who’s hungry? Vincent and I, so this recipe serves two.
Ingredients
- 400 g salmon, skinless
- 1 tbsp butter
- handful basil, roughly chopped
- handful coriander, roughly chopped
- half a handful French chives, finely chopped
- 5 tbsp tomato chilli jam
- salt & ground pepper
Let’s cook
Chop all your herbs and then finely chop the salmon. It’s okay if some pieces are mushed and some are chunkier — as long as you’ll be able to form solid patties in the end.
Add all of the herbs, salt and pepper to your salmon.
Mix it really well. I used my wooden spoon to mush some larger salmon bits together on the sides of the mixing bowl too.
Form 4 or 6 fishcakes with the salmon mixture. I don’t know why I made an odd number, but anyway… plop your perfect fish patties into a frying pan with some melted butter, over medium to high heat.
Cook 2 minutes per side until beautifully golden. Do NOT cook for longer than 4 minutes per side or it will come out overcooked and dry. Crack some pepper on top too.
Add a dollop of tomato chilli jam to each fishcake and turn the heat off. Add a splash of water to the pan too. I don’t know why water gets added, but Jamie’s recipe said I should, so I did.
Once the jam has melted and spread out a bit, grab a plate and dish up.
Dig in!
But first — refill that glass of wine of yours. I had a local Cab/Merlot blend from Die Boord Spar.
I made a very basic fresh salad to accompany the fishcakes. Just leaves, cucumber, rosa tomatoes and feta.
This is my favourite salad dressing and complemented the salmon so well!
Try my recipe!
Salmon Fishcakes
A gorgeous bite to eat that requires almost no effort or skill. The tomato chilli jam adds a lovely sweetness and the herbs hit you with fresh flavours you'll adore!
Ingredients
- 400 g salmon, skinless
- 1 tbsp butter
- handful basil, roughly chopped
- handful coriander, roughly chopped
- half a handful French chives, finely chopped
- 5 tbsp tomato chilli jam
- salt & ground pepper
Directions
- Chop all your herbs and then finely chop the salmon. It’s okay if some pieces are mushed and some are chunkier — as long as you’ll be able to form solid patties in the end.
- Add all of the herbs, salt and pepper to your salmon.
- Mix it really well. I used my wooden spoon to mush some larger salmon bits together on the sides of the mixing bowl too.
- Form 4 or 6 fishcakes with the salmon mixture. Plop them into a frying pan with some melted butter, over medium to high heat.
- Cook 2 minutes per side until beautifully golden. Do NOT cook for longer than 4 minutes per side or it will come out overcooked and dry. Crack some pepper on top too.
- Add a dollop of tomato chilli jam to each fishcake and turn the heat off. Add a splash of water to the pan.
- Once the jam has melted and spread out a bit, grab a plate and dish up.
Jana Cooks 
Reblogged this on BRUT IMPERIAL ANTARCTICA.
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