Martha Stewart's Asian Salmon Patties
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The uncooked patties can be refrigerated, covered with plastic wrap, up to one day. Or wrap them individually, and freeze up to two months; thaw before cooking. Serve with Sesame Mayonnaise, optional, see additional recipe attachment.
- Ready In:
- 50mins
- Serves:
- Units:
ingredients
- 1 1⁄2 lbs skinless salmon fillet, finely chopped
- 2 shallots, minced
- 2 tablespoons grated peeled fresh ginger
- 1 large egg, lightly beaten
- 1⁄4 - 1⁄2 teaspoon crushed red pepper flakes
- coarse salt & fresh ground pepper
- lime wedge, for serving (optional)
- sesame mayonnaise, for serving (optional, see additional recipe attached)
directions
- In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 tsp salt and 1/4 tsp ground black pepper.
- Form mixture into eight 1-inch thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
- Heat in a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully.
- Serve with lime wedges and Sesame Mayonnaise, if desired (recipe below).
- Sesame Mayonnaise: In a small bowl, stir together 1/3 cup reduced fat mayonnaise, 2 thinly sliced scallions, 2 Tbs fresh lime juice, and 1 tsp toasted sesame oil. Chill until ready to serve.
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RECIPE MADE WITH LOVE BY
@Bren in LR
Contributor
@Bren in LR
Contributor
"The uncooked patties can be refrigerated, covered with plastic wrap, up to one day. Or wrap them individually, and freeze up to two months; thaw before cooking. Serve with Sesame Mayonnaise, optional, see additional recipe attachment."
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