Salmon Cakes with Sriracha Mayo
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The secret to keeping these salmon cakes together without any breadcrumbs is a bit of mayo and egg to bind them, as well as thoroughly mixing some salmon in before folding in larger chunks of salmon. A quick sear in a pan manages to crisp up the outside of the cakes while avoiding overcooking the fish. The spicy Sriracha sauce is a great finishing touch, complementing the richness of the fish.
Ingredients
Cooking spray
4 spray(s)
Light mayonnaise
5 tbsp(s), divided
Red curry paste
1½ tbsp(s)
Kosher salt
¼ tsp(s)
Egg whites
1 serving(s)
Chives
3 tbsp(s), chopped
Sheet-Pan Salmon & Asparagus
3 serving(s)
Sriracha hot sauce
1½ tsp(s), (to 2 tsp)
Instructions
1
In a medium bowl, whisk 2 tbsp mayonnaise, curry paste, salt, and egg. Stir in scallions. Crumble 1 salmon fillet into mixture and mash well with a fork to form a paste. Flake remaining 2 salmon fillets and fold into egg mixture.
2
Coat a large nonstick skillet with cooking spray and heat over medium. Divide salmon mixture into 4 equal portions, shaping each into a 3-inch patty. Place patties in pan and flatten each slightly into a 3½-in circle. Cook until browned and crisp, 4 to 5 minutes. Carefully turn patties over and cook until done, 4 to 5 minutes
3
Meanwhile, place asparagus on a microwave-safe plate; microwave on High until thoroughly heated, 1½ to 2 minutes. In a small bowl, stir remaining 3 tbsp mayonnaise and sriracha. Serve salmon cakes with sauce and asparagus.
4
Per serving (1 salmon cake, a scant 1 tbsp sauce, and about 2½ oz asparagus)
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