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Salmon Cakes with Creamy Ginger-Sesame Sauce

Salmon Cakes with Creamy Ginger-Sesame Sauce
Makes: 6  servings


  • 6 slices whole wheat sandwich bread
  • 2 15 ounces  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
  • 1 cup recipe Creamy Ginger-Sesame Sauce (see recipe below)


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.

Creamy Ginger-Sesame Sauce


  • 1/2 cup  nonfat plain yogurt or 6 tablespoons nonfat Greek-style yogurt
  • 2 tablespoons  mayonnaise
  • 1 1/2 tablespoons  ginger
  • 1 teaspoon  sesame oil
  • 1 teaspoon  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 thickened. In a small bowl, combine the thickened or Greek-style yogurt with mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

From FitnessMagazine.com