Robin Miller's Asian Salmon Cakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Her Quick Fix Meals are heavy on flavor and light on time for busy week nights. Ingredients:
2 cups salmon, coarsely flaked (use leftovers to save time) |
2 tablespoons seasoned dry bread crumbs |
2 egg whites, lightly beaten (or 1 large egg) |
1 tablespoon fresh cilantro, chopped |
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-sized bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tbsp of the mayonnaise until combined. Shape mixture into four patties, each about 1 inch thick. Chill patties in fridge while waiting for oil to heat.
2. Heat the oil in a large skillet over medium heat. Add the salmon cakes. Cook until golden brown and cooked through, 3-5 mins per side.
3. In small bowl, add the seame oil and wasabi paste to remaining 1/4 cup mayonnaise and mix well. Serve the cakes with sesame-wasabi cream spooned over the top (1 tbsp per salmon cake).
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