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. 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. (or more) 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. (Add more oil to cook the second side if needed.
2. Cook until done, but don’t overcook.)Serve hot, with Sesame-Lime mayonnaise on the side and additional lime wedges to squeeze over if desired.