Teriyaki Salmon Cakes With Asian Slaw

• 1 pound skinless fresh salmon, finely chopped
• 1/4 cup panko bread crumbs
• 1/4 cup finely chopped onion
• 1 Land O Lakes Egg, lightly beaten
• 1 tablespoon chopped fresh cilantro leaves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons Land O Lakes Butter
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons firmly packed brown sugar
• 1/2 teaspoon finely chopped fresh garlic
• 1/4 teaspoon freshly grated ginger root*
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons seasoned rice vinegar
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups (5 ounces) broccoli slaw
• Fresh cilantro leaves, if desired

1. Combine all salmon cake ingredients except butter in bowl; mix well.
2. Shape into 8 patties.
3. Melt butter in 12-inch nonstick skillet over medium heat; add salmon cakes.
4. Cook, turning once, 10-12 minutes or until internal temperature reaches 165 degrees F and salmon cakes are golden brown and cooked through.
5. Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick sauce.
6. Set aside.
7. Whisk together all Asian slaw ingredients except broccoli slaw in bowl until well mixed.
8. Add broccoli slaw; toss to combine.
9. Top each salmon cake with teriyaki sauce and 1/4 cup Asian slaw mixture; garnish with fresh cilantro leaves, if desired.

salmon, bread crumbs, onion, egg, cilantro, salt, pepper, butter, mirin, soy sauce, rice vinegar, hoisin sauce, brown sugar, fresh garlic, freshly grated ginger root, vegetable oil, rice vinegar, sesame seeds, sugar, salt, pepper, broccoli slaw, cilantro

Taken from www.landolakes.com/recipe/4012/teriyaki-salmon-cakes-with-asian-slaw (may not work)