Asian Salmon Patties
From Everyday Food: Fresh Flavor Fast
Prep time: 15 minutes
Chill time (in freezer): 20 minutes
Cook time: 8-10 minutes
Makes: 8 patties
1 ½ lb/680g skinless salmon fillet, finely chopped (I use my food processor)
2 shallots, minced (thrown into the feeding tube of the food processor with the motor running)
2 tbsp fresh ginger, finely grated
1 large egg, lightly beaten
¼ tsp crushed red pepper flakes
Sea salt & freshly ground black pepper
Lime wedges for serving
½ cup mayonnaise
2 scallions, finely sliced
2 tbsp fresh lime juice
1 tsp toasted sesame oil
1. In a large bowl, gently combine chopped salmon, shallots, ginger, egg, red pepper flakes salt and pepper (about 1 tsp each). Form mixture into 8 equal patties about 1” thick, packing each firmly. Transfer to a plate. Freeze until just firm (about 20 minutes). Ruth’s note: I actually placed the bowl of salmon mixture in the fridge before shaping for about 15 minutes.
2. While the salmon patties are chilling, combine the Sesame Mayonnaise ingredients together in a small bowl. Cover and chill in the fridge until you are ready to serve.
3. Heat a large nonstick skillet over medium high heat. Cook salmon patties (you might have to do it in batches, depending on the size of your pan) until browned on both sides and just opaque throughout (4-6 minutes per side).
Serve with lime wedges and sesame mayonnaise.
Great with a mixed greens salad or Chinese Noodles with Sesame Dressing