CEiMB: Salmon Cakes

This week's CEiMB, Salmon Cakes with Ginger Sesame Sauce, was hosted by Sarah Kitchen Adventures.   I made a few small changes so I included my version below.  I thought this was a great twist on a crab cake. We enjoyed ours over a spinach salad.

Salmon Cakes with Ginger Sesame Sauce

adapted from The Food You Crave

2-7.5oz can of wild Alaskan salmon, picked of bones and skin

1 egg and 1 egg white, beaten

4 scallions, diced

1/2 red bell pepper, diced

2 slices of whole wheat bread

4 TBS of cilantro, chopped

1/2 tsp of black pepper

2 TBS of olive oil

Sauce:

1/2 cup of nonfat plain yogurt, strained

1 1/2 TBS of fresh grated ginger

1 TBS of low-sodium soy sauce

1 tsp of toasted sesame seed oil

1 tsp of hot sauce

In the bowl of a food processor, pulse the slices of bread until you get fine bread crumbs.  In a medium bowl, combine the salmon, eggs, pepper.  Stir well.  Add in the scallions, red bell pepper, cilantro, and 1 TBS of olive oil.  Stir well.  Slowly add in the bread crumbs, and you guessed it...stir well!  Make 5 equal cakes.  Place in the refrigerator for at least 30 minutes.  Heat the remaining 1 TBS of olive oil over medium heat in a large sauté pan.  Place the cakes in the pan and cook on each side for 4 minutes.  While the cakes are cooking, combine the ingredients for the sauce in a small bowl.  Once the salmon cakes are ready, serve with sauce and a garnish of sliced scallion tops.  Enjoy!