Prep 10 mins
Cook 14 mins
This dish has an Asian flair and is a healthy, filling, easy meal that I now make about once a week.
- 418.15 g canwild alaska salmon
- 3-4 scallions, finely minced
- 14.79 ml finely minced fresh ginger
- 1 large egg white
- 14.79 ml low sodium soy sauce
- 2.46 ml fresh squeezed lime juice or 2.46 ml lemon juice
- 29.58 ml olive oil (for frying)
- 709.77 ml mixed greens
- 14.78 ml wasabi paste
- 14.79 ml honey
- 59.14 ml rice wine vinegar
- 118.29 ml light olive oil or 118.29 ml vegetable oil
- 118.29 ml dark sesame oil
- 14.79 ml chopped fresh cilantro leaves (optional)
- salt and pepper
- Drain salmon and remove any larger bones and vertebrae. Put salmon in a bowl and add scallions, ginger, egg white and soy sauce, lime juice and carefully mix with your fingers to keep salmon pieces larger rather than smaller.
- Make 2 thicker patties versus wider patties. Make sure pan isn't crowded or they are harder to flip and will break apart. Cook in heated olive oil on a medium setting turning only once as they are delicate – total cooking time 7 minutes per side.
- *Whisk wasabi, honey, and vinegar well. Slowly drizzle in oils to emulsify. Add salt and pepper to taste and chopped cilantro if you choose to use it.
- Toss mixed greens with 3 TBS of the dressing to coat and place on plate and top with salmon patty.
- If you do not like too much wasabi start with 1 teaspoon then add more if needed.
- I also like to add a healthy dousing of Chilula hot sauce to the patties.
These are really different and good! A bit messy because they indeed are very delicate to handle, but being low carb, they're definitely healthier than other patties and worth the little extra mess. Next time - and there will be a next time - I'll use some more wasabi. Thanks for posting!
Made for Bargain Basement.