Asian Salmon Patties and Sesame Mayonnaise

 

 

Martha Stewart's Everyday Food is my go to for quick, mouth-watering weeknight dinners. Most of the required ingredients are already in your cupboards and fridge. I typically serve this with a sesame lime brown rice (recipe to follow).

Asian Salmon Patties with Sesame Mayo

11/2 pounds skinless salmon fillet, finely chopped (who knew you can chop salmon!?)
2 shallots, minced (I use green onions)
2 Tbsp grated, minced ginger (I use the jar stuff from the vegetable section)
1 large egg, lightly beaten
1/4 tsp crushed red-pepper flakes
Freshly ground pepper
1/2 cup of gluten-free bread crumbs, preferred brand is PaneRiso
Lime wedges for serving
Sesame Mayo, recipe below.

In a large bowel, combine salmon, green onion, ginger, egg, red-pepper flakes, 1 tsp pepper and bread crumbs. (The recipe also calls for a tsp of salt, but I feel most foods have enough flavour/sodium on their own so I usually leave salt out. The orginal recipe didn't call for bread crumbs but I like the texture). Form mixture into small patties about 1 inch thick. The recipe says it makes enough for 8 small patties. I usually make 4-5.  Transfer to a plate and pop in the freezer for about 20 minutes. This helps firm them up and keeps them from crumbling in the pan.

Heat a large nonstick skillet over medium-high. Cook salmon patties (in batches) until browned on both sides and just opaque throughout. 4 to 6 minutes per side. Serve with lime wedges and sesame mayo!

Seasame Mayonnaise

1/3 cup mayonnaise
2 scallions, trimmed and thinly sliced (I use green onion)
2 Tbsp lime juice
1 tsp toasted sesame oil

In a small bowl, stir together mayonnaise, green onions, lime juice and sesame oil. Cover and chill until read to serve, up to 3 days.