ASIAN SALMON CAKES WITH SESAME-WASABI CREAM

Asian Salmon Cakes with Sesame-Wasabi Cream image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 cups leftover coarsely flaked salmon
2 tablespoons seasoned dry bread crumbs
1 large egg, lightly beaten
1 tablespoon chopped fresh cilantro leaves
1 teaspoon ground cumin
6 tablespoons light mayonnaise, divided
2 teaspoons toasted sesame oil
2 teaspoons wasabi paste
1 tablespoon olive oil

Steps:

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.
In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.
Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).