Salmon Cakes with Creamy Ginger-Sesame Sauce
Recipe from Fitness

Nonfat yogurt makes a light, flavorful sauce to serve with the salmon in this dinner recipe.



by 18  people


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Ingredients
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    6   slices 
    whole wheat sandwich bread
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    2  15  ounces 
    cans salmon, drained, skin and bones removed
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    2   
    eggs, lightly beaten
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    5   
    scallions, divided
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    1/2  cup 
    canned water chestnuts, finely chopped
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    1/4  cup 
    cilantro, finely chopped
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    1/2  teaspoon 
    freshly ground black pepper
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    3   teaspoons 
    olive oil, divided
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    1   cup recipe 
    Creamy Ginger-Sesame Sauce (see recipe below)
Creamy Ginger-Sesame Sauce
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    1/2  cup 
    nonfat plain yogurt or 6 tablespoons nonfat Greek-style yogurt
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    2   tablespoons 
    mayonnaise
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    1 1/2  tablespoons 
    ginger
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    1   teaspoon 
    sesame oil
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    1   teaspoon 
    soy sauce


Directions
1.
Remove crusts from bread, break into pieces, and process in a food processor until they become fine crumbs.
2.
In a large bowl, flake apart salmon with a fork. Add eggs and mix well. Finely chop 4 scallions and add to the bowl, followed by water chestnuts, cilantro, pepper, and bread crumbs. Mix well.
3.
Shape the mixture into 12 patties. In a large nonstick skillet, heat 1-1/2 teaspoons olive oil over medium heat. Add the patties in batches and cook for 5 minutes on each side.
4.
Chop remaining scallion. Serve salmon cakes with sauce and garnish with scallion.
Creamy Ginger-Sesame Sauce
1.
If using regular yogurt, place it in a strainer lined with a paper towel. Put the strainer over a bowl and place it in the refrigerator for 30 minutes to let the yogurt drain and thickened. In a small bowl, combine the thickened or Greek-style yogurt with mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

Nutrition information
Per Serving: cal. (kcal) 372, Fat, total (g) 19, sat. fat (g) 3, carb. (g) 23, fiber (g) 3, pro. (g) 26, Percent Daily Values are based on a 2,000 calorie diet
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