Asian Salmon Cakes with Sesame-Wasabi Cream

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick.

In small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.

Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).


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    Weeknight Dinners: Spring