Shedd Aquarium’s Right Bite program works with restaurants and grocery stores to educate seafood lovers on the importance of choosing seafood that was caught or farmed using environmentally friendly practices. This month we're highlighting the Right Bite "best alternative" wild alaskan salmon.

Today’s recipe is Pink Salmon Cakes with Spring Green Salad.

Pink Salmon Cakes with Spring Green Salad

serves 4 appetizer portions

Salmon cake ingredients:

1 6oz can Wild Alaskan Pink Salmon
1 egg
1½ cups panko bread crumbs
½ tsp grated fresh ginger
1 tsp cayenne pepper
1 scallion, thinly sliced
1 cloves black garlic, smashed in a paste (fermented garlic, found in Asian markets or online)
soy sauce to season
2 tbsp canola oil for frying 

Salad ingredients:

3-4 radishes, thinly sliced
½ an English cucumber, sliced
6-8 cups mixed salad greens, watercress, washed and spun dry
1 tbsp rice vinegar
1½ tbsp sesame oil
salt and fresh ground black pepper


2 tbsp siracha hot sauce
juice of one lime
½ cup mayonnaise














Whisk egg and black garlic in a medium bowl till thoroughly combined. Fold in salmon, scallions, ½ cup bread crumbs, ginger, and cayenne. Season with salt. Form 4 equal sized patties. Press extra panko on both sides of patties. Refrigerate for 20 minutes to a few hours to allow cakes to set up. Heat canola oil in a nonstick skillet. Cook salmon cakes about 2-3 min on each side until lightly browned.

For the salad, whisk vinegar and sesame oil, season with salt and pepper. Toss greens, radishes and pea shoots together.

For the sauce, whisk together siracha, lime juice and mayo. Add a bit of water to thin if necessary. Plate salad, top with salmon cake, and drizzle sauce over.

—Kara Kotwas, Shedd Aquarium's Right Bite Team