Name: Asian Salmon Cakes with Sesame-Wasabi Cream
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: asian
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

Watch how to make this recipe.

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 a 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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Asian Salmon Cakes with Sesame-Wasabi Cream

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