6 slices whole wheat bread, processed into bread crumbs
2 (15-ounce) cans salmon
2 scallions, minced
½ cup water chestnuts, finely chopped
¼ cup chopped cilantro
3 teaspoons olive oil
In a large bowl, mash salmon until skin and bones are crushed and mixture is soft (don’t remove them; there is a lot of nutritional value there). Stir in remaining ingredients and mix well. In a large nonstick skillet, heat half oil over a medium-high heat. Wet your hands with cold water and shape salmon mixture into patties – you should get 12 large ones. Add patties, 6 at a time, to hot oil and cook until nicely browned – about 5 minutes per side. Repeat with remaining oil and patties. Serve warm or at room temperature with Ginger Sesame Sauce.
Ginger Sesame Sauce
½ cup tofutti sour cream (or dairy if you like)
2 tablespoons mayonnaise
1-1/2 tablespoons grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
Whisk together all sauce ingredients and serve alongside salmon patties.
Salmon can be cooked so many ways and is so perfect for summer. Here is one of our favorite recipes.