Rush Hour Gourmet
Wasabi-spiked Salmon Cakes with Pickled Cucumber
Makes 6 servings
11/2 cups thinly sliced seedless cucumber
2 tablespoons rice vinegar
1/2 teaspoon salt
1 teaspoon sugar
4 tablespoons vegetable or canola oil, divided
1 cup yellow onion, finely chopped
Two 6-ounce cans boneless, skinless salmon
1/4 cup low-fat mayonnaise
2 to 3 teaspoons prepared wasabi
1 cup crushed sesame flavored thin rice crackers (about 32)
1. In a small bowl, toss together the cucumber, ginger, vinegar, salt and sugar. Let stand for 10 minutes while you prepare the remaining ingredients.
2. In a large nonstick skillet over medium, heat 1 tablespoon of the oil. Add the onion and cook until golden, about 5 minutes. Transfer to a medium bowl. Reserve the skillet.
3. Add the salmon to the onion along with the mayonnaise, wasabi, crushed crackers and 1/4 cup of the liquid from the marinated cucumbers. Form the mixture into 6 burgers.
4. Return the skillet to medium-high heat. Add 11/2 tablespoons of the remaining oil. Add the salmon burgers. Cook until golden, about 3 minutes. Add the remaining 11/2 tablespoons of oil, flip cakes and cook on the second side, another 3 minutes.
5. Top each salmon cake with a mound of the pickled cucumber and serve.
Per serving: 230 calories; 13 grams of fat; 45 milligrams cholesterol; 15 grams carbohydrate; 1 gram fiber; 2 grams sugar; 16 grams protein; 500 milligrams sodium.