Salmon Cakes with Wasabi Dipping Sauce

Serves 8.

Ingredients:

2 pounds boneless, skinless salmon fillet

Kosher salt

Fresh ground pepper

1 tablespoon extra-virgin olive oil

½ cup minced green onions

½ cup dried breadcrumbs

¼ cup light mayonnaise

2 large eggs, lightly beaten

2 tablespoons fresh lemon juice

Instructions:

Preheat oven to 400 degrees F.

Place salmon on baking sheet lined with tin foil. Spread olive oil over fish and sprinkle with salt and pepper. Bake until salmon is cooked through (15 to 20 minutes). Let cool. Using a fork, flake salmon into small pieces.

In large bowl, combine onions, breadcrumbs, mayonnaise, eggs, and lemon juice. Season with salt and pepper. Mix gently. Add salmon and mix again. Using your hands, form mixture into small cakes and place on foil-lined baking sheet.

Refrigerate cakes until firm (about 20 minutes). Heat broiler. Broil until golden brown on top (6-8 minutes). Serve with wasabi dipping sauce (recipe below).

Wasabi Dipping Sauce

Ingredients:

1 cup sour cream

1 cup light mayonnaise

1/8 cup minced fresh parsley

2 Tablespoons wasabi (use the paste wasabi in a tube for best results)

Instructions:

Mix all ingredients until combined. Add more wasabi if you like it spicier.

Marie's Serving Suggestion: Hollow out a red bell pepper and fill with dipping sauce. Makes a great presentation, especially if served with the salmon cakes.