Asian Salmon Cakes with Sesame-Wasabi Cream

Ingredients

• 1 large eggs lightly beaten
• 1 tablespoon cilantro leaves fresh chopped
• 1 teaspoon ground cumin 
• 6 tablespoons mayonnaise light divided
• 1 tablespoon olive oil 
• 2 cups coarsely salmon leftover flaked
• 2 tablespoons seasoned bread crumbs dry
• 2 teaspoons sesame oil toasted
• 2 teaspoons wasabi paste 

Equipment

• bowl
• frying pan

Directions

1. Watch how to make this recipe.
2. In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick.
3. In asmall bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.
6. Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).