Salmon Cakes With Ginger-Sesame Sauce |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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By FN chef Ellie Krieger published in the USA Weekend magazine. This recipe relies, pretty much, on pantry ingredients. If I did not have fresh ginger for the sauce, I would mix mayonnaise with Thai chili sauce or sriracha. Ingredients:
6 slices whole wheat sandwich bread |
2 (15 ounce) cans salmon, drained and picked over for skin and bones |
2 large eggs, slightly beaten |
5 scallions |
1/2 cup canned water chestnut, finely chopped |
1/4 cup finely chopped fresh cilantro |
1/2 teaspoon ground black pepper |
3 teaspoons olive oil |
6 tablespoons greek-style plain fat-free yogurt |
2 tablespoons mayonnaise |
1 1/2 tablespoons grated fresh ginger |
1 teaspoon toasted sesame oil |
1 teaspoon low sodium soy sauce |
Directions:
1. Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (I just put in a bowl and processed with my hand blender, worked just fine). You will have about 3 cups of soft crumbs.
2. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well.
3. Finely chop 4 of the scallions (white and green parts) and add to the bowl.
4. Add the water chestnuts, cilantro pepper and the bread crumbs and mix well.
5. Shape into 12 patties.
6. In a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer to a plate and cover with foil.
7. Repeat with remaining oil and salmon patties.
8. Sauce: if you do not have Greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.
9. Place all ingredients in a small bowl and whisk until smooth.
10. Serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.
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