Salmon Cakes With Ginger Sesame Sauce Recipes

Steps:

• Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
• Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
• Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.

Steps:

• 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).

Steps:

• Make the ginger/sesame sauce first.
• In small bowl, add all ingredients for sauce and mix well. Set aside.
• Make the salmon cakes.
• In large bowl, break apart salmon with fork.
• Add the egg substitute and mix well. Finely chop 3 scallions (whites and greens) Reserve some for garnish, and add rest to bowl.
• Add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs. If mixture seems too thick, add a bit of milk to loosen. Mix well. Shape into 12 patties.
• In large nonstick skillet, heat olive oil over medium heat. Coat formed patties with the remaining 1 cup bread crumbs and place into hot oil. Sauté for 5 minutes each side, until golden brown.
• Serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.

Steps:

• Remove the crusts from the bread, tear into pieces and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper and bread crumbs and mix well. Shape the mixture into 12 patties.
• In a large non-stick skillet, heat 1 1/2 tsps. of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with aluminum foil. Add the remaining 1 1/2 tsps. oil to the pan and cook the rest of the cakes. Serve the cakes with sauce on the side, garnished with scallion.