Salmon Cakes with Creamy Ginger-Sesame Sauce

Name: Salmon Cakes with Creamy Ginger-Sesame Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 6 slices whole-wheat sandwich bread; 2 (15-ounce) cans salmon, drained, skin and bones removed; 2 eggs, lightly beaten; 5 scallions; 1/2 cup finely chopped canned water chestnuts; 1/4 cup finely chopped fresh cilantro leaves; 1/2 teaspoon freshly ground black pepper; 3 teaspoons olive oil, divided; Creamy Ginger-Sesame Sauce, recipe follows; 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

Recipe courtesy of Ellie Krieger

Watch how to make this recipe.

Salmon Cakes with Creamy Ginger-Sesame Sauce

1 Review

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Calories

414 calorie

Total Fat

18 grams

Saturated Fat

4 grams

Cholesterol

135 milligrams

Sodium

741 milligrams

Carbohydrates

17 grams

Dietary Fiber

3 grams

Protein

40 grams

Sugar

3 grams

Total: 40 min
Prep: 20 min
Cook: 20 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Calories

414 calorie

Total Fat

18 grams

Saturated Fat

4 grams

Cholesterol

135 milligrams

Sodium

741 milligrams

Carbohydrates

17 grams

Dietary Fiber

3 grams

Protein

40 grams

Sugar

3 grams

Total: 40 min
Prep: 20 min
Cook: 20 min

Ingredients

6 slices whole-wheat sandwich bread

2 (15-ounce) cans salmon, drained, skin and bones removed

2 eggs, lightly beaten

5 scallions

1/2 cup finely chopped canned water chestnuts

1/4 cup finely chopped fresh cilantro leaves

1/2 teaspoon freshly ground black pepper

3 teaspoons olive oil, divided

Creamy Ginger-Sesame Sauce, recipe follows

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

Directions

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.

Creamy Ginger-Sesame 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.