Asian Salmon Patties

Name: Asian Salmon Patties
Yield: serves 4
Ingredients: 1 1/2 pounds skinless salmon fillet, finely chopped; 2 shallots, minced; 2 tablespoons finely grated peeled fresh ginger; 1 large egg, lightly beaten; 1/4 teaspoon crushed red-pepper flakes; Coarse salt and freshly ground pepper; Lime wedges, for serving; Sesame Mayonnaise, for serving (recipe below); 1/3 cup mayonnaise; 2 scallions, trimmed and thinly sliced; 2 tablespoons fresh lime juice; 1 teaspoon toasted sesame oil; 8 ounces thin Chinese noodles; 1 tablespoon vegetable oil, such as safflower; 1/4 cup fresh lime juice (from 2 to 3 limes); 2 tablespoons soy sauce; 1 teaspoon toasted sesame oil; 2 teaspoons light-brown sugar; 1/8 teaspoon crushed red-pepper flakes; 3 tablespoons coarsely chopped cilantro; Coarse salt and ground pepper

December 22, 2011

Uncooked salmon patties can be refrigerated, tightly wrapped in plastic, up to one day. Or wrap individually and freeze up to two months in a resealable plastic bag (thaw in refrigerator before cooking). Serve with the mayonnaise and noodles below, or mixed greens.

Recipe notes

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