Asian Salmon Cakes with Sesame-Wasabi Cream

• 2 cups leftover coarsely flaked salmon
• 2 tablespoons seasoned dry bread crumbs
• 1 large egg, lightly beaten
• 1 tablespoon chopped fresh cilantro leaves
• 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 bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined.
2. Shape mixture into 4 patties, each about 1-inch thick.
3. In small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well.
4. Set aside.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.
7. Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).

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

Taken from www.foodnetwork.com/recipes/robin-miller/asian-salmon-cakes-with-sesame-wasabi-cream-recipe.html (may not work)