Categories: Freezer, Ginger, Not Tried, Salmon, Scallions, Shallots

Ingredients

• * 1 1/2 pounds skinless salmon fillet, finely chopped
• * 2 shallots, minced
• * 2 tablespoons grated peeled fresh ginger
• * 1 large egg, lightly beaten
• * 1/4 to 1/2 teaspoon crushed red pepper
• * Coarse salt and ground pepper
• * Lime wedges, for serving (optional)
• * 1/3 cup reduced-fat mayonnaise
• * 2 thinly sliced scallions
• * 2 tablespoons fresh lime juice
• * 1 teaspoon toasted sesame oil

Directions

1. 1. In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.

2. 2. Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.

3. 3. To make Sesame Mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

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