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| Recipe Name | Asian Salmon Patties |
| Description | Serves 4 |
| content | 1 ½ pounds skinless salmon fillet - finely chopped
2 shallots, minced
2 tablespoons grated peeled fresh ginger
1 large egg, lightly beaten
¼ to ½ teaspoon crushed red pepper
coarse salt and ground pepper
lime wedges, for serving (optional)
Sesame Mayonnaise, for serving (optional; see below)
In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.
Sesame Mayonnaise
In a small bowl, stir together 1/3 cup of reduced-fat mayonnaise, 2 thinly sliced scallions, 2 tablespoons fresh lime juice, and 1 teaspoon toasted sesame oil. Chill until ready to serve. |
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