| This recipe is liked by 0 person(s). |
Asian Salmon Patties
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| The uncooked patties can be refrigerated, covered with plastic, up to one day. Or wrap them individually, and freeze up to two months; thaw before cooking. Prep: 15 minutes Total: 50 minutes Ingredients | |
| 11/2 pounds | skinless salmon fillet, finely chopped |
| 2 | shallots, minced |
| 2 tablespoons | grated peeled fresh ginger |
| 1 large | egg, lightly beaten |
| 1/4 to 1/2 teaspoon | crushed red pepper |
| Coarse salt and ground pepper | |
| Lime wedges, for serving (optional) | |
| 1/3 cup | reduced-fat mayonnaise |
| 2 | thinly sliced scallions |
| 2 tablespoons | fresh lime juice |
| 1 teaspoon | toasted sesame oil |
Directions
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.
To make Sesame Mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe