Asian Flavored Wild Salmon Patties with Sesame-Lime Mayonnaise

Directions

Remove skin from salmon; then finely chop the salmon and put in a mixing bowl. Slice green onions, and then finely mince, using a large chef’s knife. Grate ginger root until you have enough to make 2 T grated ginger. Beat the egg with a fork; then mix in 1/2 tsp. Sriracha sauce. Put minced green onion, grated ginger, and egg-Sriracha mixture in the bowl with the chopped salmon, season to taste with salt and fresh ground black pepper, and use your hands to combine. Put a piece of cling wrap over a baking sheet; then form the salmon into four patties and place on cling wrap. Put patties into the freezer for 20-30 minutes, until they are firm but not frozen through. While salmon is freezing, whisk together the mayo, sliced scallions, lime juice, and sesame oil to make the Sesame-Lime Mayonnaise. When salmon patties are firm, heat 2 tsp. oil in large heavy frying pan over medium-high head. Add salmon patties and cook 4-6 minutes per side, until the patties are browned and cooked through. Serve hot, with Sesame-Lime mayonnaise on the side and additional lime wedges to squeeze over if desired.