WASABI-SPIKED SALMON CAKES
WITH PICKLED CUCUMBER
Servings: 6
Ingredients:
• 1 1/2 cups thinly sliced seedless cucumber
• 1 teaspoon grated fresh ginger
• 2 tablespoons rice vinegar 
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 4 tablespoons vegetable or canola oil, divided
• 1 cup finely chopped yellow onion
• 1/2 lb. of fresh salmon (remove bones and skin)
• 1/4 cup low-fat mayonnaise
• 2 to 3 teaspoons prepared wasabi
• 1 cup crushed sesame flavored thin rice crackers (about 32)
Preparation:
1. In a small bowl, toss together the cucumber, ginger, vinegar, salt and sugar. Let stand for 10 minutes while you prepare the remaining ingredients.
2. In a large nonstick skillet over medium, heat 1 tablespoon of the oil. Add the onion and cook until golden, about 5 minutes. Transfer to a medium bowl. Reserve the skillet.
3. Add the salmon to the onion along with the mayonnaise, wasabi, crushed crackers and 1/4 cup of the liquid from the marinated cucumbers. Form the mixture into 6 burgers.
4. Return the skillet to medium-high heat. Add 1 1/2 tablespoons of the remaining oil. Add the salmon burgers to the skillet. Cook until golden, about 3 minutes. Add the remaining 1 1/2 tablespoons of oil, turn the cakes over and cook until golden on the second side, about another 3 minutes.
Transfer to 6 plates and top each salmon cake with a mound of the pickled cucumber.
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