Tuesday, May 20, 2014

asian salmon patties with sesame noodles... 45 minutes (with freezing)

the goods:

1 and 1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
1 large egg, lightly beaten
1/4 teaspoon red-pepper flakes
lime wedges for serving

sesame mayonnaise:
1/3 cup mayonnaise
2 scallions, trimmed and thinly sliced
2 tablespoons fresh lime juice
1 teaspoon sesame oil

sesame noodles:
8 ounces chinese noodles
1 tablespoon vegetable oil
1/4 cup fresh lime juice (from 2 to 3 limes)
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons light-brown sugar
1/8 teaspoon red-pepper flakes
3 tablespoons coarsely chopped cilantro

In a large bowl, gently combine salmon, shallots, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into patties, about 1-inch thick; transfer to a plate and freeze until just firm, 20 minutes.
Meanwhile, make sesame mayonnaise by combining the mayonnaise, scallions, lime juice, and sesame oil in a small bowl. Cover and chill until ready to serve.
For the noodles: bring a pot of water to boil. Cook noodles until tender according to package instructions. In a large bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro. Drain noodles and add to bowl of sauce; season with salt and pepper and toss to combine.
Heat a large nonstick skillet over medium-high. Cook salmon patties until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.

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