Salmon Cakes with Creamy Ginger-Sesame Sauce

Photo: Salmon Cakes with Creamy Ginger-Sesame Sauce

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 6 slices whole-wheat sandwich bread
  • 2 (15-ounce) cans salmon, drained, skin and bones removed
  • 2 eggs, lightly beaten
  • 5 scallions
  • 1/2 cup finely chopped canned water chestnuts
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1/2 teaspoon freshly ground black pepper
  • 3 teaspoons olive oil, divided
  • Creamy Ginger-Sesame Sauce, recipe follows
CREAMY GINGER-SESAME SAUCE:
  • 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons freshly grated ginger
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon low-sodium soy sauce
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Directions

Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.

In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.

Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Per serving: Calories: 414; Total Fat: 19 grams; Saturated Fat: 4 grams; Protein: 40 grams; Total carbohydrates: 17 grams; Sugar: 3 grams Fiber: 3 grams; Cholesterol: 135 milligrams; Sodium: 741 milligrams

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

Yield: about 2/3 cup

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Newest Ratings and Reviews

Read all 2 reviews

  • on March 09, 2012

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    Really good,and easy to make. My 3year old daughter helped me make them she really liked them.

    people found this review Helpful.
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  • on February 07, 2012

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    Made this recipe for a family get together and it wowed everyone. My parents and grandmother all grew up eating salmon cakes but had neglected to introduce them to my generation. The cilantro taste cooked into the patties and the creamy ginger sauce complimented each other perfectly and was the talk of the evening. What a way to introduce and re-introduce people to an old classic!

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