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.