Best Wasabi Salmon Cakes Recipes

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

Ingredients

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).

WASABI SALMON CAKES

Wasabi Salmon Cakes image

These are amazing. My husband couldn't believe I made them the first time we ate these. These are truly restaurant quality and so easy too! This recipe was given to me by an online friend.

Provided by its_me_susan

Categories Lunch/Snacks

Time 25m

Yield 6 patties

Number Of Ingredients 10

Ingredients

1 (14 ounce) can salmon (boneless or skinless)
1/4 cup low-fat mayonnaise (I like Hellmann's Just 2 Good)
1/4 cup plain breadcrumbs
1 egg, beaten
2 tablespoons wasabi (!!)
1 teaspoon tamari or 1 teaspoon soy sauce
1 tablespoon rice vinegar or 1 tablespoon lemon juice
1/4 cup finely chopped red bell pepper
extra breadcrumbs
cooking spray

Steps:

Mush the top ingredients together in a big bowl; Adding extra breadcrumbs till the texture is workable.
Roll into balls and flatten into patties.
Press the patties into the extra breadcrumbs.
Spray tops with Pam, flip and spray bottoms.
Cook in large skillet over medium-high heat until nice and brown and firm to the touch.
You can use the same technique with Tuna.
I like that to have an italian flavor, so I take out the wasabi and soy and add basil and oregano and shredded mozzarella.
They are great with pasta sauce.

Nutrition Facts : Calories 125.6, Fat 4, SaturatedFat 0.8, Cholesterol 61.4, Sodium 1025.6, Carbohydrate 4.6, Fiber 0.5, Sugar 0.8, Protein 17

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