Asian salmon patties with sriracha mayo

As a very healthy option, salmon is on our menu once a week. It is rich in omega-3 fatty acids, vitamin D, vitamin A, vitamin B, iron, calcium, selenium.. you get the idea. I am always looking for different ways of preparing it, as not to get tired of the “classics”. Normally, I am not a giant fan of a recipe that calls for a little bit of many ingredients, however, I think of this recipe as an investment. Buying sriracha sauce is going to cost you around $2.00 and you will find there are many uses for it. Ginger root can seem unnecessary for 1 inch, but trust me, it is crucial in this recipe. The good news is ginger is excellent frozen and will last for months. Plus, these ingredients are all in the same type of cuisine, so any other Asian recipes will most likely require these same ingredients. These patties can be made a day in advance and refrigerated until cooked.

Asian Salmon Patties

Serves 2-3 || Cooking time: 1 hour || Active cooking time: 25 minutes

 

Ingredients

• 1 1/2 pounds skinless salmon fillet, finely chopped
• 1 shallot, minced finely
• 2 tablespoons grated peeled fresh ginger (1 inch of ginger root)
• 1 large egg, lightly beaten
• ¼-1/2 cup panko bread crumbs
• 1/4 teaspoon crushed red pepper
• Coarse salt and ground pepper
• 2 Tbsp olive oil
• 1 tsp butter
• Lime wedges, for serving (optional)
• 1/2 cup reduced-fat mayonnaise
• 1-2 Tbsp sriracha sauce
• 2 thinly sliced scallions
• 2 tablespoons fresh lime juice
• 1 teaspoon toasted sesame oil

Directions:

To make sriracha mayonnaise: In a small bowl, stir together mayonnaise, sriracha, scallions, lime juice, sesame oil, salt and pepper. Chill until ready to serve.

Unless you want to dirty two cutting boards, start by chopping your vegetables first. Finely mince the shallot and ginger; add to a large bowl. Make sure there is no skin or bones left on the salmon. With a very sharp knife, chop the salmon into small pieces; add to the bowl. Add the egg, crushed red pepper, salt, pepper, and ¼ cup of the panko.  Gently combine the mixture with your hands; if the mixture seems too moist, add more panko until it just comes together. 

Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a cookie sheet on wax paper. Cover with plastic wrap. Chill for at least 30 minutes, or up to a day.

Heat a large skillet over medium-high heat. Add two Tbsp olive oil and 1 tsp butter to the pan. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully.