A fresh twist on the classic salmon patty!
1/2 lb cooked, flaked salmon
1/2 lb raw shrimp, finely chopped
2 cups panko
1/3 cup scallions, chopped
1/4 cup cilantro, minced
3 eggs
3 tablespoons fresh lime juice
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons minced ginger
1 jalapeno, seeded and diced
1 tablespoon sugar
1 teaspoon salt
1 cup panko
1/4 cup sesame seeds
oil for frying
Mix the first 5 ingredients in a large bowl.
Whisk together the next 8 ingredients and add to the salmon mixture.
Add sesame seeds to 1 c panko.
Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour.
Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.
Top with with Wasabi Mayonnaise-
1 cup mayonnaise (Japanese kewpie mayo, if available)
1/4 cup prepared wasabi (available in the Asian section of your supermarket)
1 teaspoon freshly grated ginger
2 tablespoons soy sauce
1 teaspoon sugar
Pinch salt
Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
Serve on a bed of Asian Slaw-
1/4 cup extra-virgin olive oil
3 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons brown sugar
5 tablespoons soy sauce
4 tablespoons mirin, or white wine
1 teaspoon sesame oil
1/4 cup rice wine vinegar
1 cup thinly sliced napa cabbage
1/2 cup thinly sliced green cabbage
1 cup julienned carrots
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced bok choy
1/2 cup bean sprouts
1/2 cup julienned snap peas
1/2 cup julienned green onions
In a small saucepan add 2 tablespoons olive oil, ginger and garlic, saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in remaining olive oil, sesame oil and rice wine vinegar.
Mix all vegetables in a bowl and toss with dressing. I only used about half of the dressing, and it was plenty.
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