|These Salmon Patties start with chopped raw salmon that's seasoned with Asian flavors.|
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. Since I am in Seattle enjoying the seafood and attending BlogHerFood, it seemed like a perfect time to feature this wonderful recipe with wild salmon. Enjoy!)
Last year my brother Dave and his four sons went to Alaska and fished for salmon and halibut. I've been the grateful recipient of some of the frozen wild salmon and halibut they had shipped back to Utah, so lately I've been looking for some new ideas for cooking both these types of fish.
If you enter "salmon recipes" into the search bar on the blog, you'll see quite a few recipes for salmon, including Salmon Patties made with canned salmon, but this type of salmon patties are a completely new way to cook salmon for me. These Asian Flavored Wild Salmon Patties with Ginger, Scallions, and Sesame-Lime Mayonnaise are made with chopped raw salmon, flash frozen so they keep their shape, and then pan-fried in a small amount of olive oil. The salmon patties are seasoned with Sriracha and plenty of ginger and scallions and served with a delightful sesame-lime mayonnaise that goes perfectly with the salmon.
I found this recipe in Everyday Food: Fresh Flavor Fast, the companion volume to Everyday Food: Great Food Fast. These two paperback cookbooks from the kitchens of Martha Stewart Living are both ones I've used over and over for simple but creative recipe ideas. I changed this recipe just slightly, subbing green onions for shallots and using my beloved Sriracha sauce instead of red pepper flakes.
Mix one egg with 1/2 tsp. Sriracha sauce. (I did this to get the spicy flavor well-distributed in the salmon, and it worked well. If you like it spicy, use a bit more Sriracha.)
Mix the minced green onion, grated ginger root, and Sriracha-egg mixture into the chopped salmon. Season to taste with salt and fresh ground black pepper.
Put a piece of cling-wrap on a baking sheet, then form the salmon mixture into four patties and put them in the freezer until they are just firm, about 20-30 minutes.
While the salmon is freezing, stir together light mayo, thinly sliced scallions, lime juice, and sesame oil to make the Sesame-Lime Mayonnaise.
(Makes 4 servings, recipe adapted slightly from Everyday Food: Fresh Flavor Fast.)
1 1/2 lbs. wild salmon, skin removed and finely chopped
1 T finely minced green onion
2 T grated fresh ginger root
1 egg, beaten
1/2 tsp. Sriracha sauce
salt and fresh ground black pepper to taste
2-3 tsp. olive oil (for frying the salmon patties)
lime wedges for serving (optional, but good)
Sesame-Mayo Sauce Ingredients:
1/3 cup mayo or light mayo (use light mayo for South Beach Diet)
2 green onions, very thinly sliced
2 T fresh lime juice
1 tsp. Asian sesame seed oil
Remove skin from salmon; then finely chop the salmon and put in a mixing bowl. Slice green onions, and then finely mince, using a large chef's knife. Grate ginger root until you have enough to make 2 T grated ginger.
Beat the egg with a fork; then mix in 1/2 tsp. (or more) Sriracha sauce. Put minced green onion, grated ginger, and egg-Sriracha mixture in the bowl with the chopped salmon, season to taste with salt and fresh ground black pepper, and use your hands to combine.
Put a piece of cling wrap over a baking sheet; then form the salmon into four patties and place on cling wrap. Put patties into the freezer for 20-30 minutes, until they are firm but not frozen through. While salmon is freezing, whisk together the mayo, sliced scallions, lime juice, and sesame oil to make the Sesame-Lime Mayonnaise.
When salmon patties are firm, heat 2 tsp. oil in large heavy frying pan over medium-high head. Add salmon patties and cook 4-6 minutes per side, until the patties are browned and cooked through. (Add more oil to cook the second side if needed. Cook until done, but don't overcook.) Serve hot, with Sesame-Lime mayonnaise on the side and additional lime wedges to squeeze over if desired.
South Beach Suggestions:
Everything about this recipe is a great choice for any phase of the South Beach Diet, or most any type of low-carb eating plan. If you use the original red pepper flakes instead of Sriracha, this recipe can even be Paleo.
More Delicious Ways to Cook Salmon:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Foil-Baked Salmon with Basil Pesto and Tomatoes from Kalyn's Kitchen
Roasted Salmon with Balsamic Sauce from Kalyn's Kitchen
Slow Roasted Salmon from [No Recipes]
Easy Agave and Lime Salmon from Gluten-Free Goddess
Salmon with Kiwi Sauce from Cooking with Amy
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)