Recipes : Salmon Cakes with Creamy Ginger-Sesame Sauce : Food Network

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Salmon Cakes with Creamy Ginger-Sesame Sauce
2006, Ellie Krieger, All rights reserved

Ingredients
6 slices whole-wheat sandwich bread
2 (15-ounce) cans salmon, drained, skin and bones removed
2 eggs, lightly beaten
5 scallions
1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Creamy Ginger-Sesame Sauce, recipe follows

Directions

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.

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.

Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with
scallion.

Ingredients
Creamy Ginger-Sesame Sauce:

Directions
1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat
Greek-style yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons freshly grated ginger
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce

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.

Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise,
ginger, sesame oil, and soy sauce. Whisk until smooth.

Yield: about 2/3 cup