Chef Naomi Everett is settling into her new role as a chef at the Sun Valley Culinary Institute where she is teaching food enthusiast classes and staging private parties (perhaps the most difficult private party she ever staged was one featuring rattlesnake in her home state of Alaska).

She stopped by Marie’s Kitchen recently to showcase a favorite recipe from her Alaskan days—Asian Salmon Cakes. Chock full of fresh vegetables, it is nothing like your breaded grandmother’s salmon croquettes.

Asian Salmon Cakes
Yield 8 each 2 oz. cakes

Ingredients:
1 lb. Raw salmon, skin-off with pin bones removed and small diced
1 Tbsp. Fresh ginger, peeled and finely minced
1 Tbsp. Minced garlic
¼ cup Thinly sliced scallion
4 oz. Carrot, shredded
3 ea. Eggs
1 Tbsp. Sesame oil
¼ Cup Panko
Salt & pepper t.t.
Vegetable oil for pan frying

Preparation:

Gently combine all ingredients in a large mixing bowl, combining well. Portion into one to two ounce neatly shaped cakes.

In a medium sized skillet, heat vegetable oil over medium heat until shimmering. Carefully place salmon patties in and cook until light golden brown, 2-3 minutes. Flip and continue to cook until golden brown on both sides (internal temp of 135).

Place on a paper towel lined plate and cover with aluminum foil while cooking remaining patties if needed.Serve hot.