Asian Salmon Cakes with Sesame-Wasabi Cream

1. 1

   In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined.

2. 2

   Shape mixture into 4 patties, each about 1-inch thick.

3. 3

   In small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well.

4. 4

   Set aside.

5. 5

   Heat the olive oil in a large skillet over medium heat.

6. 6

   Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.

7. 7

   Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).

* Per serving · 4 servings · Values may vary.

No additional tips available.