The Healthy Heart Cookbook

Salmon Cakes with Creamy Ginger-Sesame Sauce

Makes: 6 servings

• 6 slices whole wheat sandwich bread
• 2 15-ounce cans salmon, drained, skin and bones removed
• 2 eggs, lightly beaten
• 5 scallions, divided
• 1/2 cup canned water chestnuts, finely chopped
• 1/4 cup cilantro, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 3 teaspoons olive oil, divided
• Creamy Ginger-Sesame Sauce (recipe follows)

1. Remove crusts from bread, break into pieces, and process in a food processor until they become fine crumbs.
2. In a large bowl, flake apart salmon with a fork. Add eggs and mix well. Finely chop 4 scallions and add to the bowl, followed by water chestnuts, cilantro, pepper, and bread crumbs. Mix well.
3. Shape the mixture into 12 patties. In a large nonstick skillet, heat 1 1/2 teaspoons olive oil over medium heat. Add the patties in batches and cook for 5 minutes on each side.
4. Chop remaining scallion. Serve salmon cakes with sauce and garnish with scallion.

Nutritional Information

Per serving: 372 calories, 26g protein, 23g carbohydrate, 19g fat (3g saturated), 3g fiber

Makes: 4 servings

• 1/2 cup nonfat plain yogurt or 6 tablespoons nonfat Greek-style yogurt
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons freshly grated ginger
• 1 teaspoon toasted sesame oil
• 1 teaspoon low-sodium soy sauce

1. If using regular yogurt, place it in a strainer lined with a paper towel. Put the strainer over a bowl and place it in the refrigerator for 30 minutes to let the yogurt drain and thicken.
2. In a small bowl, combine the thickened or Greek-style yogurt with mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.