Robin Miller's Asian Salmon Cakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 cups salmon, coarsely flaked (use leftovers to save time)
• 2 tablespoons seasoned dry bread crumbs
• 2 egg whites, lightly beaten (or 1 large egg)
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• 6 tablespoons light mayonnaise, divided
• 2 teaspoons toasted sesame oil
• 2 teaspoons wasabi paste
• 1 tablespoon olive oil

Recipe

• 1 in a medium-sized bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tbsp of the mayonnaise until combined. shape mixture into four patties, each about 1 inch thick. chill patties in fridge while waiting for oil to heat.
• 2 heat the oil in a large skillet over medium heat. add the salmon cakes. cook until golden brown and cooked through, 3-5 mins per side.
• 3 in small bowl, add the seame oil and wasabi paste to remaining 1/4 cup mayonnaise and mix well. serve the cakes with sesame-wasabi cream spooned over the top (1 tbsp per salmon cake).