ASIAN SALMON PATTIES

Asian Salmon Patties image

Yield serves 4

Number Of Ingredients 23

1 1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 tablespoons finely grated peeled fresh ginger
1 large egg, lightly beaten
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
Lime wedges, for serving
Sesame Mayonnaise, for serving (recipe below)
Sesame Mayonnaise
1/3 cup mayonnaise
2 scallions, trimmed and thinly sliced
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil
Chinese Noodles with Sesame Dressing
8 ounces thin Chinese noodles
1 tablespoon vegetable oil, such as safflower
1/4 cup fresh lime juice (from 2 to 3 limes)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 teaspoons light-brown sugar
1/8 teaspoon crushed red-pepper flakes
3 tablespoons coarsely chopped cilantro
Coarse salt and ground pepper

Steps:

In a large bowl, gently combine salmon, shallots, ginger, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into eight equal patties, about 1 inch thick, packing each firmly; transfer to a plate. Freeze until just firm, about 20 minutes.
Heat a large nonstick skillet over medium-high. Cook salmon patties (working in batches, if necessary) until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.
Sesame Mayonnaise
In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Cover and chill until ready to serve, up to 3 days.
Chinese Noodles with Sesame Dressing
Bring a pot of water to a boil. Cook noodles until tender according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil.
In a small bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro. Pour over noodles; season with salt and pepper, and toss to coat.