Wild Alaska Salmon Patties, Mesclun & Wasabi Vinaigrettte

Ingredients

• 1 (14 3/4 ounce) can wild alaska salmon

• 3-4 scallions, finely minced
• 1 tablespoon finely minced fresh ginger
• 1 large egg white
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon fresh squeezed lime juice or lemon juice
• 2 tablespoons olive oil (for frying)
• 3 cups mixed greens

wasabi vinaigrette

• 3 teaspoons wasabi paste
• 1 tablespoon honey
• 1/4 cup rice wine vinegar
• 1/2 cup light olive oil or vegetable oil
• 1/2 cup dark sesame oil
• 1 tablespoon chopped fresh cilantro leaves (optional)
• salt and pepper

Directions

1. 1

   Drain salmon and remove any larger bones and vertebrae. Put salmon in a bowl and add scallions, ginger, egg white and soy sauce, lime juice and carefully mix with your fingers to keep salmon pieces larger rather than smaller.

2. 2

   Make 2 thicker patties versus wider patties. Make sure pan isn't crowded or they are harder to flip and will break apart. Cook in heated olive oil on a medium setting turning only once as they are delicate – total cooking time 7 minutes per side.

3. 3

   *Whisk wasabi, honey, and vinegar well. Slowly drizzle in oils to emulsify. Add salt and pepper to taste and chopped cilantro if you choose to use it.

4. 4

   Toss mixed greens with 3 TBS of the dressing to coat and place on plate and top with salmon patty.

5. 5

   If you do not like too much wasabi start with 1 teaspoon then add more if needed.

6. 6

   I also like to add a healthy dousing of Chilula hot sauce to the patties.