American Sardine Bar's Asian Salmon Cake

Makes 6 servings

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For the cake:

2 pounds salmon

1 teaspoon soy

1 teaspoon sesame oil

2 eggs

2 tablespoons mayo

1 teaspoon fresh ginger, minced

1 teaspoon garlic, minced

1/2 cup panko bread crumbs

1 tablespoon scallion, sliced

1 tablespoon cilantro

1/2 teaspoon sesame oil

1/2 teaspoon hot mustard

1/2 teaspoon soy sauce

Soy mayo (yields 1 cup):

1 cup Kewpie mayo

1 tablespoon soy sauce

2 teaspoons minced Thai chilies

1 teaspoon sesame oil

1 teaspoon hot mustard

For the slaw (yields 1 quart):

1/4 head sliced purple cabbage

1 teaspoon sesame oil

Zest and juice of 1 orange and 1 lime

1 teaspoon sugar

Salt to taste

12 pieces of pumpernickel (or bread of choice)

Cilantro to garnish

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1. Preheat oven to 350 F. Coat salmon well with sesame oil and soy. Lay it out on a baking tray and bake it 8 to 10 minutes until it flakes away. Let cool.

2. In a mixing bowl, combine all ingredients and fold in flaked fish. Form 5-ounce patties and let set overnight for best results.

3. Sear off the cakes in a greased nonstick skillet 2 minutes on each side until hot throughout.

4. For the soy mayo: Mix all ingredients.

5. For the slaw: Combine juices with salt and sugar, pour over cabbage, lightly toss in sesame oil until incorporated. Allowed at least 2 hours for flavors to marry.

6. To assemble sandwich: toast thinly sliced pumpernickel bread and build the sandwich with soy mayo on the bottom, the seared cake, slaw, and then garnish with fresh cilantro.

Per serving: 654 calories, 39 grams protein, 54 grams carbohydrates, 9 grams sugar, 32 grams fat, 135 milligrams cholesterol, 1,171 milligrams sodium, 5 grams dietary fiber.

- from chef Doreen DeMarcoEndText