Photo: Salmon Cakes with Creamy Ginger-Sesame Sauce Recipe
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.
Serves: 6; 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
Creamy Ginger-Sesame Sauce:
- 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
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By jeanshallot
on January 01, 2012
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The salmon cakes are great, but skip the sauce. The salmon cakes are actually near perfect. If the cakes were too dry, chop the water chestnuts much more finely so they are evenly distributed and add moisture as well as consistent texture. Actually, finely chop all the ingredients more than you usually would. I used a high quality canned salmon that was already deboned, no issues there with flavor or time. The sauce was ok. I doctored it with mirin and yuzu to my liking, but will just make my own next time. A teriyaki sauce would be excellent or a remoulade. I will definitely make this again. It was excellent, easy and fast!
By gporter02
Liberty, MO
on January 01, 2012
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I have never been a fan of Salmon cakes; but these are GREAT. Definetly will be eating them many more times to come.
By LiLMeiko
Riverside
on October 20, 2011
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this was a hit with my husband!! I used fresh salmon and just chopped it up. I didn't use the chestnuts as I did not have any on hand. As for the bread crumbs, I had some panko bread crumbs and they worked just fine. The ginger sauce was marvelous! The salmon cake itself was moist and did not fall apart. I am not a salmon fan at all but I will be ok with getting my omega-3 fill through this style prep of salmon.
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