Cookin’ with Nino: Middle Eastern Salmon Cakes

NEW ORLEANS (WGNO)–Tuesday mornings mean one thing:  Chef Nino’s here with a new recipe.

Here’s his recipe for Middle Eastern Salmon Cakes.

INGREDIENTS

  • 1/2 cup couscous
  • 2/3 cup orange juice or pineapple juice
  • 1 (14.75 ounce) can red salmon, drained
  • 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
  • 2 egg yolks, beaten
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 3 tablespoons first cold pressed olive oil
  • 2 tablespoons  toasted sesame seeds

         INSTRUCTIONS

  1. In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
  2. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
  3. In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin,cilantro, black pepper, cayenne pepper and salt. Form into patties.
  4. In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Top with sesame seeds.