THAI SALMON CAKES WITH HOT AND SOUR SAUCE

Makes 8 servings.

1 Tbsp. peanut or canola oil
3/4 cup diced yellow onion
2 cloves garlic
2 tsp. jalapeno pepper
1-1/2 tsp. lemon grass Juice and zest of 1/2 lime
1 Tbsp. +1 tsp. soy sauce
2 tsp. sugar
1-1/2 cups green onions
1/4 cup fresh cilantro
2 eggs
Two 14.75-oz. cans salmon
3 Tbsp. cornstarch
Salt and pepper
Vegetable oil
Hot and Sour Sauce

Heat oil in small saucepan over medium-low heat. Add diced yellow onion; cook until soft, 3-5 minutes, Add minced garlic, jalapeno pepper (seeded and minced) and minced lemon grass; cook additional 1-2 minutes. Cool. In large bowl, combine lime juice and zest, soy sauce, sugar, finely sliced green onions and chopped cilantro. Mix well and reserve. In small bowl, whisk eggs. Add cornstarch, salt and pepper; mix. Add egg and cooled onion mixtures to large bowl; fold gently to mix. Add salmon (drained and chunked); carefully fold until just combined. Form salmon mixture into 8 cakes; chill at least 30 minutes. Pan fry salmon cakes in oil over medium heat 2 to 3 minutes per side,or until heated through. Serve hot with Hot and Sour Sauce.

Hot and Sour Sauce
Makes 1/2 cup.

2 Tbsp. sugar
2 Tbsp. + 1 tsp. rice vinegar
2 Tbsp. chili sauce (sambal or roasted)
1 Tbsp. fresh cilantro

Dissolve sugar in vinegar. Add chili sauce and chopped cilantro; mix together.