Asian Salmon Cakes with Sesame-Wasabi Cream
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 569
- Total Fat
- 41
- Saturated Fat
- 8
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 43
- Cholesterol
- 155
- Sodium
- 321
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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 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).