Salmon Cakes (Scallion-Ginger)
These are quick and easy and this recipe uses canned salmon – what’s not to love from Eating Well? – enjoy!
Sesame Ginger Sauce
1/2 c. sour cream AND 6 T. mayonnaise
2 t. EACH sesame oil AND rice vinegar
1 t. grated fresh ginger
kosher salt and freshly ground pepper to taste
1 can (418 g) salmon, drained – or 2 small cans (213 g each)
1 egg, lightly beaten AND 1 T. soy sauce AND 1 t. Dijon
1 1/2 c. fresh bread crumbs
1/2 c. chopped scallions (or green onion) AND 1/4 c. chopped water chestnuts
1+ t. grated fresh ginger AND salt and pepper to taste
For the sauce – whisk together all of the ingredients in a small bowl, taste for seasonings, add salt and pepper as you wish and then cover and refrigerate until you need it.
For the salmon cakes – flake the drained salmon into a large bowl (I had used the food processor for the bread crumbs, so I tossed the salmon in after – made for lovely salmon cake texture), then add the egg, soy sauce and Dijon and mix well. Add the bread crumbs, scallions and water chestnuts with the ginger and some salt and pepper and stir again until well combined and then divide the mix into 8 portions.
Roll each portion into a ball and then squash each until they are all shaped into patties about 2 1/2 inches wide and a 1/2 inch thick.
Heat up a titch of oil in a non-stick skillet and cook the patties in batches, a few minutes per side, until they’re a lovely golden brown and heated through. Serve with a salad and some of the tasty sesame ginger sauce! (lime wedges are also recommended).