Ingredients:
- For the salmon cakes
- 12 ounces fresh boneless, skinless salmon, cut into 1/2-inch pieces
- 4 – 6 tablespoons mayonnaise
- 2 tablespoons soy sauce
- 1/2 teaspoon toasted sesame seed oil
- 1/2 teaspoon sambal oelek, plus more to taste (if you like it spicy)
- zest of one lime
- 1 medium clove garlic, minced
- 1/2 teaspoon fresh ginger, peeled and minced
- 1/2 cup scallions, finely chopped
- 1 cup panko breadcrumbs
- 1/2 teaspoon sea salt
- 1 tablespoon black sesame seeds
- 3 tablespoons coconut oil, or canola oil
- For the pineapple salsa
- 1 1/2 cups fresh pineapple, diced
- 1/2 small red onion, finely diced
- 1 small jalapeno, seeded and finely chopped
- 1/4 cup cilantro, roughly chopped
- 2 – 3 tablespoons fresh lime juice
- 1 tablespoon fruity extra virgin olive oil
