WILD ALASKA SALMON PATTIES, MESCLUN & WASABI VINAIGRETTTE
This dish has an Asian flair and is a healthy, filling, easy meal that I now make about once a week.
Provided by Vicky Bryant
Categories Asian
Time 24m
Yield 2 patties, 2 serving(s)
Number Of Ingredients 15
Steps:
- Drain salmon and remove any larger bones and vertebrae. Put salmon in a bowl and add scallions, ginger, egg white and soy sauce, lime juice and carefully mix with your fingers to keep salmon pieces larger rather than smaller.
- Make 2 thicker patties versus wider patties. Make sure pan isn't crowded or they are harder to flip and will break apart. Cook in heated olive oil on a medium setting turning only once as they are delicate - total cooking time 7 minutes per side.
- *Whisk wasabi, honey, and vinegar well. Slowly drizzle in oils to emulsify. Add salt and pepper to taste and chopped cilantro if you choose to use it.
- Toss mixed greens with 3 TBS of the dressing to coat and place on plate and top with salmon patty.
- If you do not like too much wasabi start with 1 teaspoon then add more if needed.
- I also like to add a healthy dousing of Chilula hot sauce to the patties.
Nutrition Facts : Calories 1398.5, Fat 131.3, SaturatedFat 18.8, Cholesterol 96.1, Sodium 456.5, Carbohydrate 11.7, Fiber 0.7, Sugar 9.5, Protein 45.5
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