SALMON CAKES WITH CREAMY GINGER-SESAME SAUCE
Steps:
- 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 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 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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Salma Salma hadai
[email protected]I would not recommend this recipe.
Sanaullah Snni
[email protected]These salmon cakes were a lot of work to make and they didn't taste that great.
Betty Isaac
[email protected]The salmon cakes fell apart when I tried to flip them.
Isaiah Lincoln
[email protected]I found the sauce to be a bit too sweet.
Wetstone Paving
[email protected]These salmon cakes were a bit dry for my taste.
RGMK0
[email protected]I'm not a big fan of salmon, but I really enjoyed these cakes. The sauce is delicious.
Luis Mounz
[email protected]These salmon cakes are a great way to use up leftover salmon and they're also a great way to get your kids to eat fish.
Esther Francis
[email protected]I made these salmon cakes for a party and they were a huge success. Everyone loved them.
Hurrem Baron
[email protected]I've made these salmon cakes several times and they're always a hit. I love the crispy exterior and the flavorful interior.
Mariam Ramy
[email protected]These salmon cakes are a great way to get kids to eat fish. My kids love them.
Dan Cherono
[email protected]I'm not a huge fan of fish, but these salmon cakes were so good, I ate two of them.
Morgan Clark
[email protected]These salmon cakes have become a regular in my dinner rotation. They're always a crowd-pleaser.
Kathy White
[email protected]These salmon cakes were a great way to use up leftover salmon. I'll definitely be making them again.
Anita Aryal
[email protected]I'm a picky eater, but I really enjoyed these salmon cakes. The sauce is especially tasty.
abu hanifmia
[email protected]I'm always looking for new ways to cook salmon. These cakes were a hit with my family. They're healthy and flavorful.
Rochelle schneider
[email protected]I'd never made salmon cakes before, but this recipe inspired me to give them a try. I'm so glad I did! They were delicious.
Boch Shrestha
[email protected]Best. Salmon. Cakes. Ever. The creamy ginger sesame sauce took these cakes over the top.
Sylviah Getonto
[email protected]I was surprised at how easy these salmon cakes were to make. My family loved them and asked for seconds.