Robin Miller'S Asian Salmon Cakes

• 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

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).

salmon, bread crumbs, egg whites, fresh cilantro, ground cumin, light mayonnaise, sesame oil, wasabi paste, olive oil

Taken from www.food.com/recipe/robin-millers-asian-salmon-cakes-223271 (may not work)