Salmon Cakes With Ginger-Sesame Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this recipe in the Sunday Paper and tried it tonight. My husband rated it a five star. Nice texture, very good flavour and wonderful sauce. I used pink salmon (more economical) I did cut it in half for just the two of us. Ingredients:
6 slices whole wheat bread |
2 (15 ounce) cans salmon, drained and picked over for skin and bones |
2 large eggs, lightly beaten |
5 scallions (white and green parts) |
1/2 cup canned water chestnut, drained and finely chopped |
1/4 cup finely chopped fresh cilantro |
1/2 teaspoon fresh ground black pepper |
3 teaspoons olive oil |
1/2 cup plain nonfat yogurt or 6 tablespoons plain greek-style nonfat yogurt |
2 tablespoons peeled and grated fresh ginger |
1 teaspoon 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. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper and bread crumbs and mix well. Shape the mixture into 12 patties.
2. In a large non-stick skillet, heat 1 1/2 tsps. of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with aluminum foil. Add the remaining 1 1/2 tsps. oil to the pan and cook the rest of the cakes. Serve the cakes with sauce on the side, garnished with scallion.
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