Salmon Cakes With Ginger Sesame Sauce Recipes

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SALMON CAKES WITH GINGER-SESAME SAUCE



Salmon Cakes With Ginger-Sesame Sauce image

By FN chef Ellie Krieger published in the USA Weekend magazine. This recipe relies, pretty much, on pantry ingredients. If I did not have fresh ginger for the sauce, I would mix mayonnaise with Thai chili sauce or sriracha.

Provided by duonyte

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 slices whole wheat sandwich bread
2 (15 ounce) cans salmon, drained and picked over for skin and bones
2 large eggs, slightly beaten
5 scallions
1/2 cup canned water chestnut, finely chopped
1/4 cup finely chopped fresh cilantro
1/2 teaspoon ground black pepper
3 teaspoons olive oil
6 tablespoons greek-style plain fat-free yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon low sodium soy sauce

Steps:

  • Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (I just put in a bowl and processed with my hand blender, worked just fine). You will have about 3 cups of soft crumbs.
  • In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well.
  • Finely chop 4 of the scallions (white and green parts) and add to the bowl.
  • Add the water chestnuts, cilantro pepper and the bread crumbs and mix well.
  • Shape into 12 patties.
  • In a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer to a plate and cover with foil.
  • Repeat with remaining oil and salmon patties.
  • Sauce: if you do not have Greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.
  • Place all ingredients in a small bowl and whisk until smooth.
  • Serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.

Nutrition Facts : Calories 340.8, Fat 13.4, SaturatedFat 2.5, Cholesterol 128.8, Sodium 337.8, Carbohydrate 19, Fiber 1.3, Sugar 3.5, Protein 34.5

SALMON CAKES WITH CREAMY GINGER-SESAME SAUCE



Salmon Cakes with Creamy Ginger-Sesame Sauce image

Provided by Ellie Krieger

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 14

6 slices whole-wheat sandwich bread
2 (15-ounce) cans salmon, drained, skin and bones removed
2 eggs, lightly beaten
5 scallions
1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Creamy Ginger-Sesame Sauce, recipe follows
1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons freshly grated ginger
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce

Steps:

  • Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
  • In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
  • Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
  • If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
  • Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

Nutrition Facts : Calories 414 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 135 milligrams, Sodium 741 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 40 grams, Sugar 3 grams

SALMON CAKES WITH GINGER-SESAME SAUCE



Salmon Cakes With Ginger-Sesame Sauce image

I found this recipe in the Sunday Paper and tried it tonight. My husband rated it a five star. Nice texture, very good flavour and wonderful sauce. I used pink salmon (more economical) I did cut it in half for just the two of us.

Provided by dz in Packerland

Categories     One Dish Meal

Time 50m

Yield 12 Salmon Cakes, 6 serving(s)

Number Of Ingredients 12

6 slices whole wheat bread
2 (15 ounce) cans salmon, drained and picked over for skin and bones
2 large eggs, lightly beaten
5 scallions (white and green parts)
1/2 cup canned water chestnut, drained and finely chopped
1/4 cup finely chopped fresh cilantro
1/2 teaspoon fresh ground black pepper
3 teaspoons olive oil
1/2 cup plain nonfat yogurt or 6 tablespoons plain greek-style nonfat yogurt
2 tablespoons peeled and grated fresh ginger
1 teaspoon sesame oil
1 teaspoon low sodium soy sauce

Steps:

  • Remove the crusts from the bread, tear into pieces and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper and bread crumbs and mix well. Shape the mixture into 12 patties.
  • In a large non-stick skillet, heat 1 1/2 tsps. of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with aluminum foil. Add the remaining 1 1/2 tsps. oil to the pan and cook the rest of the cakes. Serve the cakes with sauce on the side, garnished with scallion.

Nutrition Facts : Calories 327.6, Fat 11.8, SaturatedFat 2.3, Cholesterol 127.6, Sodium 311.3, Carbohydrate 17.2, Fiber 2.6, Sugar 4, Protein 36.4

SALMON CAKES WITH GINGER/SESAME SAUCE



Salmon Cakes With Ginger/Sesame Sauce image

Adapted from Ellie Krieger's recipe--delicious salmon cakes, much like crab cakes, with a bit of oriental flare.

Provided by Chef Luvfood

Categories     Asian

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups fresh breadcrumbs (divided, 2 cups and 1 cup each)
15 ounces of ready to eat canned salmon
1/2 cup liquid egg substitute (egg beaters)
3 scallions
1/2 cup drained and finely chopped water chestnut
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon fresh ground pepper
1/4 cup olive oil
1/2 cup reduced-fat sour cream
2 tablespoons light mayonnaise
2 tablespoons freshly grated gingerroot
1 teaspoon sesame oil
1 teaspoon soy sauce

Steps:

  • Make the ginger/sesame sauce first.
  • In small bowl, add all ingredients for sauce and mix well. Set aside.
  • Make the salmon cakes.
  • In large bowl, break apart salmon with fork.
  • Add the egg substitute and mix well. Finely chop 3 scallions (whites and greens) Reserve some for garnish, and add rest to bowl.
  • Add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs. If mixture seems too thick, add a bit of milk to loosen. Mix well. Shape into 12 patties.
  • In large nonstick skillet, heat olive oil over medium heat. Coat formed patties with the remaining 1 cup bread crumbs and place into hot oil. Sauté for 5 minutes each side, until golden brown.
  • Serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.

Nutrition Facts : Calories 472.6, Fat 20.8, SaturatedFat 4.5, Cholesterol 68, Sodium 822.6, Carbohydrate 43.9, Fiber 3.6, Sugar 4.5, Protein 27.2

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