Asian Salmon Cakes with Sesame-Wasabi Cream (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 cups leftover coarsely flaked salmon |
2 tablespoons seasoned dry bread crumbs |
1 large egg, lightly beaten |
1 tablespoon chopped fresh cilantro leaves |
1 teaspoon ground cumin |
6 tablespoons light mayonnaise, divided |
2 teaspoons toasted sesame oil |
2 teaspoons wasabi paste |
1 tablespoon olive oil |
Directions:
1. In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick.
2. In small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.
4. Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).
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