7.5 oz Alaskan pink salmon
3/4 cup Panko breadcrumbs
3 egg yolks
1 lemon
1 tsp pepper
6.6 oz pickled ginger
2 lychee
1 garlic
1 cucumber
fresh dill
15 oz corn
1 tomato
\nPreheat oven to 350°F. Drain salmon and mix with bread crumbs, egg yolks, lemon, pepper, salt and dill. Make into 2-4 patties depending on desired size. Then pan sear both sides of salmon until golden and crispy and then finish in the oven for about 7 minutes.\r\n\r\nFor chutney, heat a 12 inch skillet to medium heat. Add tomato and sauté for 3 minutes. Add corn and sauté until heated through. Set aside. Once cooled, add in diced cucumbers, and season to taste with salt and pepper. \r\n\r\nTo prepare dressing, combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Add dressing on salmon cake.\r\n\r\nPlate with chutney first, then salmon cake, and drizzle artfully with dressing.