Today was a late day for Tim and I, so by the time we got home we were FAMISHED. I had to think of something quick and easy to make, so I immediately started pulling together my super yummy salmon cake recipe that never fails.
And now to impart my culinary wisdom on you:
Salmon Cakes with Wasabi Mayo
Ingredients (these are all approx. measurements since I always do it by eye and taste):
2 5oz packages of wild pink salmon (bumble bee makes a good one)
1/4 cup grated parmesan cheese
1/4 cup bread crumbs
1/2 cup (or slightly more) light mayo
1 tbl spoon horseradish
1-2 sprigs crushed rosemary
2 shakes onion powder
2-3 shakes garlic powder
1-2 shakes celery salt
salt and ground pepper to taste
1 egg ( to make it stick into patties)
Mix all ingrediants together. Heat olive oil in a pan. Form mixture into 3-4 patties and cook on both sides for at least 5 min each (until both sides golden brown- mine were a little on the browner side).
While cooking begin to make the wasabi mayo.
1/4-1/2cup mayo (depending on how much you want to make)
1/2-1 tbl spoon honey
1-2 tbl spoons (or more if you like it with a kick) wasabi (you can find at the sushi counter in your local grocery store)
Whisk all ingredients together in a small bowl until well blended. Taste to see if more honey or wasabi is needed.
After patties are completed place on toasted bun, top with wasabi mayo and eat away!
This goes great with a side salad or some mixed veggies (edamame is always good too).
You can even form the patties into miniature sizes for get togethers and place the wasabi mayo on the side. For a non-wasabi version you can top with regular mayo, an avocado and a tomato.