Wild Alaska Salmon Patties, Mesclun & Wasabi Vinaigrettte |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This dish has an Asian flair and is a healthy, filling, easy meal that I now make about once a week. Ingredients:
1 (14 3/4 ounce) can wild alaska salmon |
3 -4 scallions, finely minced |
1 tablespoon finely minced fresh ginger |
1 large egg white |
1 tablespoon low sodium soy sauce |
1/2 teaspoon fresh squeezed lime juice or 1/2 teaspoon lemon juice |
2 tablespoons olive oil (for frying) |
3 cups mixed greens |
3 teaspoons wasabi paste |
1 tablespoon honey |
1/4 cup rice wine vinegar |
1/2 cup light olive oil or 1/2 cup vegetable oil |
1/2 cup dark sesame oil |
1 tablespoon chopped fresh cilantro leaves (optional) |
salt and pepper |
Directions:
1. Drain salmon and remove any larger bones and vertebrae. Put salmon in a bowl and add scallions, ginger, egg white and soy sauce, lime juice and carefully mix with your fingers to keep salmon pieces larger rather than smaller.
2. Make 2 thicker patties versus wider patties. Make sure pan isn't crowded or they are harder to flip and will break apart. Cook in heated olive oil on a medium setting turning only once as they are delicate – total cooking time 7 minutes per side.
3. *Whisk wasabi, honey, and vinegar well. Slowly drizzle in oils to emulsify. Add salt and pepper to taste and chopped cilantro if you choose to use it.
4. Toss mixed greens with 3 TBS of the dressing to coat and place on plate and top with salmon patty.
5. If you do not like too much wasabi start with 1 teaspoon then add more if needed.
6. I also like to add a healthy dousing of Chilula hot sauce to the patties.
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