Asian Salmon Cakes with Sesame-Wasabi Cream

Name: Asian Salmon Cakes with Sesame-Wasabi Cream
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 1 large egg, lightly beaten; 1 Tbsp chopped fresh cilantro leaves; 1 teaspoon ground cumin; 6 Tbsps light mayonnaise, divided; 1 Tbsp olive oil; 473 milliliters leftover coarsely flaked salmon; 2 Tbsps seasoned dry bread crumbs; 2 teaspoons toasted sesame oil; 2 teaspoons wasabi paste

Asian Salmon Cakes with Sesame-Wasabi Cream is a dairy free and pescatarian recipe with 4 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. This main course has 244 calories, 16g of protein, and 16g of fat per serving. If you have sesame oil, cilantro leaves, coarsely salmon, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Watch how to make this recipe.

In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick.

Ingredients you will need

Breadcrumbs

Mayonnaise

Cilantro

Salmon

Cumin

Egg

Equipment you will use

Bowl

In asmall bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.

Ingredients you will need

Wasabi Paste

Mayonnaise

Sesame Oil

Equipment you will use

Bowl

Heat the olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.

Ingredients you will need

Salmon

Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).

Ingredients you will need

Salmon

Sesame Seeds

Wasabi

Cream

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1large

egg, lightly beaten 1Tbsp

chopped fresh cilantro leaves 1teaspoon

ground cumin 6Tbsps

light mayonnaise, divided 1Tbsp

olive oil 473milliliters

leftover coarsely flaked salmon 2Tbsps

seasoned dry bread crumbs 2teaspoons

toasted sesame oil 2teaspoons

wasabi paste

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.