Asian Flavored Wild Salmon Patties with Sesame-Lime Mayonnaise

Ingredients

• 1 1/2 lbs. wild salmon, skin removed and finely chopped
• 1 T finely minced green onion
• 2 T grated fresh ginger root
• 1 egg, beaten
• 1/2 tsp. Sriracha sauce
• Salt and fresh ground black pepper to taste
• 2-3 tsp. olive oil
• Lime wedges for serving
• 1/3 cup mayo or light mayo
• 2 green onions, very thinly sliced
• 2 T fresh lime juice
• 1 tsp. Asian sesame seed oil

Directions

1. Take the skin off the salmon, chop the fish finely, and transfer it to a mixing bowl.
2. Slice the green onions, then run a large chef's knife through them until they are finely minced.
3. Grate the fresh ginger root until you have 2 T.
4. In a small bowl, use a fork to beat the egg, then stir in 1/2 tsp. Sriracha sauce, or a little more if you want extra heat.
5. Add the minced green onion, grated ginger, and egg-Sriracha mixture to the bowl of chopped salmon. Season with salt and fresh ground black pepper, then mix everything together with your hands.
6. Cover a baking sheet with cling wrap, shape the salmon mixture into four patties, and set them on the prepared sheet.
7. Move the patties to the freezer for 20-30 minutes, just until they are firm without freezing all the way through.
8. As the patties chill, whisk the mayo, sliced scallions, lime juice, and sesame oil together for the Sesame-Lime Mayonnaise.
9. Once the salmon patties have firmed up, warm 2 tsp. oil in a large heavy frying pan over medium-high heat.
10. Place the patties in the pan and cook for 4-6 minutes on each side, until they are nicely browned and cooked through. Add a bit more oil before cooking the second side if the pan needs it, and take care not to overcook them.
11. Serve the patties hot, with the Sesame-Lime Mayonnaise alongside and extra lime wedges for squeezing over the top if desired.