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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By lesmayo_12096235
birmingham, AL
on March 16, 2010
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This is one of the best recipes I've come across in a long time. The ingredients are usually on hand, it's easy to make, and it is suprisingly delicious. I love all the flavors together. This is a WONDERFUL dish.
By leidbug0
Seattle, WA
on June 14, 2009
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I thought the cakes alone were great! We used left over steelhead which worked wonderfully. Thought the wasabi cream sauce was too spicy and didn't really like the flavor.
By lynyrdc_10081192
Lansdale, PA
on January 11, 2009
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the combination of ingredients was excellent, I put on potato bread with a crisp piece of romaine lettuce, Thanks
Charlie
Lansdale, Pa
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