Salmon cake with Yogurt, Parsley and Mint Sauce

I had left over wild salmon trimming from my grill salmon that I made last night. I knew that both my husband and my son would be thrill to have another salmon dish for dinner. I couldn't wait until dinner, so I started to cook at noon; by the time I finish, my son was about ready to have his lunch! So we both eat lunch together and almost finish the whole thing....But, we always remember "Dad", he has to taste some too..., we left him a few, just enough to tease his palate.

For Salmon 

1 1/2 pounds salmon trimming (this is the thinest part from the salmon fillet)

1/2 onion

2 red pepper or jalapeno (it should be spicy, use less if you would)

1/2 tablespoon cumin

1/2 tablespoon ginger

salt and pepper 

olive oil or canola oil for frying

• Combine all ingredients for salmon except the olive or canola oil in food processor and process to mix until salmon is coarsely grind, it's okay to have chunks. Take a bout one tablespoon of salmon mixture and shape into ball or any shape you like
• heat the frying pan over medium high heat, add oil fry salmon balls until golden brown, transfer to a plate line with paper towel

Simple Tomato Sauce

1/2 onion, diced

1 clove garlic, sliced

1 canned fire roasted tomato

2 tablespoon finely chopped parsley

salt and pepper to taste

• Saute onion until translucent in a medium pan over medium high heat, add garlic, cook for a few second then add canned tomato. Continue to cook for another 10 minutes. Add parsley season with salt and pepper, stir and taste to see if need more salt or pepper. Lower the heat to the lowest setting while you make the yogurt sauce

Yogurt Sauce

1/2 cup plain yogurt

1 small clove garlic, minched

lemon juice, from 1/2 lemon

• combine yogurt, garlic, lemon juice, salt and pepper in a small bowl. Mix well, set aside in the refrigirator until ready to use

Parsley & Mint Sauce

1/3 cup finely chopped parsley

1/3 cup finely chopped mint

2 tablespoon sweet Hungarian paprika

1/3 cup olive oil

• heat oil in medium low heat, add the rest of the ingredients, swirl the pan just enough to coat each of the ingredients. Turn of the heat

To Assemble

On a platter spoon some of the tomato sauce, top with salmon, add yogurt sauce then drizzle with parsley and mint sauce. Voila!

* make about 3 - 4 serving

* salmon can be substitute with any white firm fish

* nice to serve with pita bread,  plain basmati rice or plain couscous

* recipe can be  easily double or triple