Salmon Cakes with Creamy Ginger-Sesame Sauce (Ellie Krieger) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
6 slices whole-wheat sandwich bread |
2 (15-ounce) cans salmon, drained, skin and bones removed |
2 eggs, lightly beaten |
5 scallions |
1/2 cup finely chopped canned water chestnuts |
1/4 cup finely chopped fresh cilantro leaves |
1/2 teaspoon freshly ground black pepper |
3 teaspoons olive oil, divided |
creamy ginger-sesame sauce, recipe follows |
1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat greek-style yogurt |
2 tablespoons mayonnaise |
1 1/2 tablespoons freshly grated ginger |
1 teaspoon toasted sesame oil |
1 teaspoon low-sodium soy sauce |
Directions:
1. Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
2. In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
3. Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
4. Creamy Ginger-Sesame Sauce:
5. If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
6. Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.
7. Yield: about 2/3 cup
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