Asian Salmon Cakes with Sesame-Wasabi Cream

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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