Salmon Patties

I was excited to try out this recipe after hearing a nutritionist speak on "Key Nutrients in the Food and Mood Relationship". We got out fill of vitamin D and Omega-3 Fatty Acids with this meal! The patties had a good kick and the mayonnaise was a nice topper since the fish was just a tad dry. I had to cook the patties longer than suggested because I made them too thick. Also, make sure your shallots are truly minced.

We love this asparagus, and it went well with the salmon.


1 1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 Tbsp grated peeled fresh ginger
1 large egg, lightly beaten
1/4 to 1/2 tsp crushed red pepper
salt and pepper
lime wedges, for serving (optional)
1/3 cup mayonnaise
2 thinly sliced scallions
2 Tbsp fresh lime juice
1 tsp toasted sesame oil (I didn't use this)

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.

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.

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

Serves 4.