Kimchi Salmon Patties
Quick Pickle1/4 cup carrot, thinly sliced
1/4 cup cucumber, thinly sliced
1/2 cup green cabbage, thinly sliced
3 radishes, trimmed and thinly sliced
1 teaspoon sea salt
2 tablespoons rice vinegar
1 tablespoon stevia
1/8 teaspoon black pepper
Salmon Cakes2 1/2 tablespoons quick-cooking oats
1 egg, large
12 ounces salmon fillets
1/2 cup purchased kimchi (no additional sugar)
1/4 teaspoon black pepper
4 butter lettuce leaves (if making 4 patties 8 leaves)
1 teaspoon Korean red pepper paste or Tabasco (or to taste)
2 lemon wedges
Make the pickled veggies:
Place the carrot, cucumber, cabbage, and radish in a small bowl. Sprinkle with the salt and use your fingers to rub the salt into the vegetables. In a separate mixing bowl, stir together the rice vinegar, stevia, and pepper to make a quick vinaigrette. Toss the vegetables with the vinaigrette and place in the refrigerator to marinate for about 15 minutes.
Make the salmon patties:
Lightly beat the egg and soak the oatmeal in it for 15 minutes. Peel or carefully slice the skin off the salmon fillets, then place the salmon and kimchi in a food processor and process until smooth. Brush down the sides of the processor with a spoon, then add the beaten egg and the oats. Process just until well incorporated and the salmon mixture holds together.
Make 2 large or 4 small patties by rolling a portion of salmon mixture into a ball and then flattening the ball into a disk about 1/2 inch thick. Refrigerate for 15 minutes (or freeze for future use).
Preheat the oven to 425°F.
Remove the pickled veggies from the refrigerator and squeeze to remove as much excess water as possible. Taste and adjust the seasoning. Set aside.
Place the salmon cakes in a baking dish and bake for 10 to 15 minutes, or until the internal temperature reaches 160°F.
To serve, place salmon patties (depending on whether you made 2 or 4) atop 2 pieces of lettuce, top with some of the pickled veggies, season with additional salt and pepper to taste. Serve with the lemon wedges.