Wild Alaska Salmon Risotto Cakes


• 1 x 418g or 2 x 213g cans red or pink Alaska salmon
• 2 tbsp olive oil
• 300g (10oz) risotto rice
• 1 bunch spring onions, trimmed and chopped
• 150ml (¼ pint) dry white wine
• 900ml (1½ pints) hot vegetable or fish stock
• 75g (3oz) frozen petit pois or garden peas
• 8 tbsp finely grated parmesan cheese
• salt and freshly ground black pepper
• 1 egg yolk
• 100g (4oz) instant polenta
• vegetable oil, for frying
• salad leaves, to serve


Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside.

Heat the olive oil in a very large sauté pan or saucepan and add the rice. Cook over a low heat for 2-3 minutes, stirring all the time until it looks translucent, but not brown. Add the spring onions and cook gently for 2 minutes, stirring often.

Pour in the white wine and let it bubble up for a few moments. Add the reserved salmon liquid and a couple of ladlefuls of hot stock. Stir well, then cook over a medium heat for 20 - 25 minutes, gradually adding the remaining stock a ladleful at a time, until the rice is tender.

Add the peas, grated parmesan and salmon chunks, stirring them through gently. Check the seasoning, adding salt and pepper if needed. (See chef’s tip). Cool completely.

Add the egg yolk to the cold risotto. Form into 8 fish cakes. Coat the fish cakes in the polenta, then fry them gently in hot oil for 4-5 minutes on each side, until browned. Serve at once with a salad garnish.

Cook’s tip: At this point, you could serve the meal as a risotto, garnished with fine shaves of parmesan cheese, basil leaves and grated lemon zest.