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Lao Spicy Lemongrass Salmon Cakes

Lao Spicy Lemongrass Salmon Cakes with doTERRA Cilantro, Lemongrass, and Lime Essential Oils

Course Main Course
Cuisine Laotain, Southeast Asian
Keyword Dairy-Free, doTERRA Cilantro Essential Oil, doTERRA Lemongrass Essential Oil, doTERRA Lime Essential Oil, Gluten-Free, Lemongrass, Salmon, Spicy, Thai Chili Peppers
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Carolyn "Tippy"

Ingredients

  • 3 - 6 oz. each (18 oz. total) Fillets of Poached Salmon (or use 1 - 16 oz. canned salmon)
  • 1/4 cup Coursely Chopped Fresh Cilantro (both leaves and stems)
  • 3 tbsp Finely Chopped Red Onions
  • 2 tbsp Finely Chopped Fresh Lemongrass
  • 1 tbsp Finely Chopped Fresh Kaffir Lime Leaves
  • 2-3 Fresh Thai Chili Peppers, Finely Chopped
  • 2 tbsp Fresh Lime Juice
  • 1 tsp Fish Sauce or Kosher Salt
  • 2 Large Eggs
  • 3/4 cup Gluten-Free Plain Bread Crumbs
  • 3 drops doTERRA Lime Essential Oil
  • 2 drops doTERRA Cilantro Essential Oil
  • 1 drop doTERRA Lemongrass Essential Oil
  • 3 tbsp Canola or Vegetable Oil

Instructions

  1. In a medium bowl, flake the salmon fillets. Then add the cilantro, red onion, lemongrass, Kefir lime leaves, chili peppers, lime juice, fish sauce, eggs, essential oils, and bread crumbs. Mix the salmon mixture until combined.

    Ingredients for Making Spicy Lemongrass Salmon Cakes

  2. Form the mixture into 6 firmly packed patties, about 1/2 inch thick per patty.

  3. Heat canola oil in a large skillet over medium heat. When the oil is hot, add the patties and cook for 4 minutes per side or until golden brown.