Salmon Cakes With Creamy Ginger-Sesame Sauce

  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. Per serving: Calories: 414; Total Fat: 19 grams; Saturated Fat: 4 grams; Protein: 40 grams; Total carbohydrates: 17 grams; Sugar: 3 grams Fiber: 3 grams; Cholesterol: 135 milligrams; Sodium: 741 milligrams
  5. Creamy Ginger-Sesame Sauce:
  6. 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
  7. 2 tablespoons mayonnaise
  8. 1 1/2 tablespoons freshly grated ginger
  9. 1 teaspoon toasted sesame oil
  10. 1 teaspoon low-sodium soy sauce
  11. 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.
  12. Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.
  13. Yield: about 2/3 cup

bread, salmon, eggs, scallions, water chestnuts, fresh cilantro, freshly ground black pepper, olive oil, gingersesame sauce

Taken from www.epicurious.com/recipes/member/views/salmon-cakes-with-creamy-ginger-sesame-sauce-51738801 (may not work)

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