Salmon cakes with Ginger-Sesame Sauce
2 15-oz cans salmon
2 large eggs
½ cup canned water chestnuts, drained and finely chopped
½ cup freshly chopped cilantro
½ teaspoon black pepper
3 tsps olive oil
Remove crusts from bread, tear into pieces and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add water chestnuts, cilantro, pepper and the bread crumbs and mix well. Shape the mixture into 12 patties.
In a large non-stick skiller, heat 11/2 tsps of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer cooked patties to a plate and cover with a aluminum foil. Add the remaining oil to the pan and cook the rest of the cakes. Serve the cakes with the sauce on the side, garnished with scallion.
½ cup plain non-fat yogurt or 6 Tbsps plain non-fat Greek yogurt
2 Tbsps mayonnaise
1 ½ Tbsps peeled and grated ginger
1 tsp toasted sesame oil
1 tsp low-sodium soy sauce
If using regular, place yogurt in a strainer lined with a paper towel. Set the strainer over a bowl and let drain and thicken for 30 minutes. Place the drained or Greek-style yogurt in a small bowl. Add the mayonnaise, ginger, sesame oil and soy sauce and whisk until smooth.