Salmon Cakes with Soy-Ginger Mayonnaise
1 1/2 pounds baking potatoes (about 2 large), peeled and cut into 1-inch chunks
1 1/2 teaspoons salt
1 pound salmon fillet, skin removed
4 teaspoons vegetable oil
1 medium onion, chopped
1 tablespoon plus 1 teaspoon grated peeled fresh ginger
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
1/3 cup light mayonnaise
1 teaspoon soy sauce
6 lettuce leaves, sliced
Lemon wedges (optional)
- In 3-quart saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 6 to 8 minutes or until potatoes are fork-tender. Drain potatoes; place in large bowl.
- Meanwhile, with knife, finely chop salmon; refrigerate. From lemon, grate 1 teaspoon peel and squeeze 1 teaspoon juice; set aside.
- In nonstick 12-inch skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 minutes or until golden brown, stirring occasionally. Stir in 1 tablespoon ginger; cook 30 seconds. Add onion mixture to bowl with potatoes. With potato masher, coarsely mash potatoes with onion mixture.
- To bowl with potato mixture, add salmon, lemon peel, egg, pepper, and remaining 1/2 teaspoon salt. Stir to mix well. Shape salmon mixture into twelve 3″ by 3/4″ cakes, using about 1/3 cup mixture for each.
- In same skillet, heat 1 teaspoon oil over medium heat. Add 6 salmon cakes and cook 5 to 6 minutes or until cooked through and browned on both sides, turning over once. Transfer salmon cakes to plate; keep warm. Repeat with remaining 1 teaspoon oil and salmon cakes.
- While salmon cakes are cooking, prepare soy-ginger mayonnaise: In small bowl, with spoon, mix lemon juice, mayonnaise, soy sauce, and remaining 1 teaspoon ginger.
- To serve, on each of 6 dinner plates, place some lettuce; top with 2 salmon cakes. Serve salmon cakes with mayonnaise and, if you like, lemon wedges.
Total Fat: 13 g
Saturated Fat: 2 g
Cholesterol: 84 mg
Sodium: 475 mg
Carbohydrates: 21 g
Fiber: 2 g
Protein: 19 g