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Martha Stewart's Asian Salmon Patties

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

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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  1. Bren in LR
    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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