Crispy Salmon Cakes with Black Bean Sauce

It's always a little challenge to come up with ways to inventively use your leftovers. I always try to turn those slightly sad looking ingredients from a previous meal into something wonderful and new before they become relegated to the back of the fridge where they are forgotten (until I open up the scary moldy container a few weeks later when I'm low on food and scrounging). I had roasted a delicious side of fresh coho salmon the other night and had plenty of leftovers. That same night I flaked the rest of the salmon, made salmon cakes, and froze half of them. I like to make spicy/sour sauces to accompany these kind of rich dishes. This time I served them with a fermented black bean and chili sauce.

Have some imagination with your leftovers. You don't have to always have to eat them as is (of course some dishes are better left alone. Nobody wants to eat those lasagna tacos you thought up). There are a ton of recipes out there that will turn your second or third day of the same dish into something delicious and different.

Crispy Salmon Cakes

1 lb cooked salmon, flaked into chunks
3/4 cup panko crumbs
3 scallions sliced thinly
2 Tbsp mayonnaise (add more if you need it)
2 tsp sesame oil
1 Tbsp soy sauce
1/2 Tbsp chili garlic paste

Mix all ingredients together and form small cakes using your hands. In a saute pan over medium high heat, saute the cakes in a little butter and canola oil until both sides are browned. Way too easy.

For the black bean sauce I just mixed together some chili garlic paste, crushed fermented black beans, ponzu, sesame oil, and soy sauce. You can find all of these ingredients at your local Asian grocery. Good luck.