this recipe has a lot of potential. since it has no binder, I only had three patties that ended up 'pretty,' but i do like the idea of it having no flour, so am thinking possibly the next time (in keeping with the Asian theme) of simply adding some miso paste to aid in holding the patties together. also in the additions area, I added salt to the patties, and am might add some honey to the dressing to give it a touch of sweetness. i too used 'canned' salmon (the Chicken of the Sea pouches) and halved the recipe for two (kept the whole egg, just halved everything else). will definitely try this one again though!!!!
Salmon Cakes on Greens with Lemon-Ginger Dressing
Mix Salmon Cakes in a food processor for smoother, more uniform patties.
Yield: Makes 8 servings
- 1 egg, lightly beaten
- 1 1/2 tablespoons minced ginger
- 1 teaspoon hot Chinese or Dijon mustard
- 1 1/2-2 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 pounds skinless salmon fillet, finely chopped
- 2 teaspoons peanut or light olive oil
- Grilled asparagus
- Lemon-Ginger Dressing
- 2 heads Bibb lettuce, torn
- Combine first five ingredients in a large bowl. Add salmon, stirring until well blended.
- Heat oil in a nonstick skillet over medium heat. Scoop a heaping tablespoon of salmon mixture into hot skillet, pressing with a spatula to form patties. Sauté in batches for 3 minutes on each side. Set aside or refrigerate until ready to serve.
- Combine asparagus and 1/2 cup Lemon-Ginger Dressing in a container. Marinate at least 30 minutes. Grill over medium-high heat (350° to 400°) until crisp-tender.
- Arrange asparagus on lettuce on serving plates. Top with 2 salmon patties. Serve with remaining dressing.
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