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salmon fillet shallots fresh ginger egg red pepper salt lime wedges sesame mayonnaise mayonnaise scallions lime juice sesame oil thin Chinese noodles vegetable oil lime juice soy sauce sesame oil light brown sugar red pepper cilantro salt
Viewed: 53 - Published at: 4 years agoIngredients
- 1 1/2 pounds skinless salmon fillet, finely chopped
- 2 shallots, minced
- 2 tablespoons finely grated peeled fresh ginger
- 1 large egg, lightly beaten
- 1/4 teaspoon crushed red-pepper flakes
- Coarse salt and freshly ground pepper
- Lime wedges, for serving
- Sesame Mayonnaise, for serving (recipe below)
- 1/3 cup mayonnaise
- 2 scallions, trimmed and thinly sliced
- 2 tablespoons fresh lime juice
- 1 teaspoon toasted sesame oil
- 8 ounces thin Chinese noodles
- 1 tablespoon vegetable oil, such as safflower
- 1/4 cup fresh lime juice (from 2 to 3 limes)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons light-brown sugar
- 1/8 teaspoon crushed red-pepper flakes
- 3 tablespoons coarsely chopped cilantro
- Coarse salt and ground pepper
Method
- In a large bowl, gently combine salmon, shallots, ginger, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper.
- Form mixture into eight equal patties, about 1 inch thick, packing each firmly; transfer to a plate.
- Freeze until just firm, about 20 minutes.
- Heat a large nonstick skillet over medium-high.
- Cook salmon patties (working in batches, if necessary) until browned on both sides and just opaque throughout, 4 to 6 minutes per side.
- Serve with lime wedges and sesame mayonnaise.
- In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil.
- Cover and chill until ready to serve, up to 3 days.
- Bring a pot of water to a boil.
- Cook noodles until tender according to package instructions.
- Drain; rinse under cold water until completely cool.
- Transfer to a large bowl; toss with vegetable oil.
- In a small bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro.
- Pour over noodles; season with salt and pepper, and toss to coat.
