From Cuisine at Home. Salmon is an intensely flavored fish that can handle plenty of seasoning. The traditional Asian flavors of this recipe pair perfectly with salmon. Make the salmon cakes in the morning or the night before to allow them to chill.

Ingredients:

• For the Asian Vinaigrette:
  • 1/4 cup fresh lime juice
  • 3 Tbsp olive oil
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp sugar
  • 2 tsp sesame oil
  • 1 tsp fresh ginger, minced
  • 1 tsp crushed red chiles
  • Sea salt, to taste
    
• For Salad:
  • 10 oz Spring Mix
  • 1/2 cup torn fresh basil leaves
  • 1/2 cup torn fresh mint leaves
    
• For the Salmon Cakes:
  • 1 lb fresh salmon, poached, chilled, flaked
  • 2 cups panko bread crumbs
  • 1/3 cup minced scallions
  • 1/4 cup chopped fresh cilantro
  • 4 eggs
  • 3 Tbsp fresh lime juice
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp fresh ginger, minced
  • 2 Tbsp jalapeño pepper, seeded, minced
  • 1 Tbsp sugar
  • 1 tsp sea salt
  • 1 cup panko bread crumbs
  • 1/4 cup sesame seeds
  • 2 Tbsp olive oil

Directions:

Whisk all vinaigrette ingredients together and chill until serving.

Combine salmon, 2 cups panko, scallions, and cilantro. Whisk together eggs, lime juice, soy sauce, vinegar, ginger, jalapeño, sugar, and salt. Combine with the salmon mixture. Spread 1 cup of panko and sesame seeds on a baking sheet. Form 12 salmon cakes (about 1/4 cup per cake) and press into panko/seed mixture to cover both sides. Chill at least 1 hour. Fry cakes in 2 tablespoons of oil over medium-high heat until golden brown, about 3-4 minutes per side. Drain on paper towels.

Combine spring mix, basil, and mint. Toss with 6 tablespoons of the vinaigrette and divide between 6 plates. Place 2 salmon cakes on each salad and drizzle with additional vinaigrette. Makes 6 servings

To poach salmon: Use enough water to cover the flesh. Use a salt-to-water ratio of 1 teaspoon of salt to 1 quart of water. Heat just until you start to see bubbles. Add the fish, cover, and simmer (never boil) just until the fish flakes, about 6 minutes per pound. Remove the salmon from the water and chill until ready to use.

Per serving: 506 calories (52% calories from fat); 29g total fat; 5g saturated fat; 186mg cholesterol; 1019mg sodium; 34g carbohydrates; 26g protein