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Heart-Healthy Speedy Scallion-Ginger Salmon Cakes

Heart-Healthy Speedy Scallion-Ginger Salmon Cakes These quick and delightful scallion-ginger salmon cakes are an ideal choice for hectic weeknights. Infused with the invigorating flavors of ginger and scallions, and featuring water chestnuts for a crisp bite, these salmon cakes are not only delicious but also heart-friendly. The sesame-ginger sauce adds a creamy and cooling touch. You can either use fresh salmon fillets or canned salmon to simplify the preparation. Ingredients Creamy Sesame-Ginger Sauce ¼ cup sour cream 3 tablespoons mayonnaise 1 teaspoon toasted sesame oil 1 teaspoon rice vinegar ½ teaspoon grated fresh ginger ¼ teaspoon ground pepper Salmon Cakes 1 (14 3/4-ounce) cooked salmon fillet or 1 (14 3/4-ounce) can salmon, drained 1 large egg, lightly beaten 1 tablespoon reduced-sodium soy sauce 1 teaspoon Dijon mustard 1 ¾ cup fresh whole-wheat breadcrumbs (see Tip) ½ cup chopped scallions ¼ cup chopped water chestnuts 1 ½ teaspoons grated fresh ginger ¼ teaspoon ground pepper 2 teaspoons extra-virgin olive oil, divided Directions Creamy Sesame-Ginger Sauce: Whisk sour cream, mayonnaise, sesame oil, vinegar, 1/2 teaspoon ginger, and pepper together in a small bowl until smooth. Cover and refrigerate until ready to use. Salmon Cakes: Place salmon in a medium bowl and flake apart using a fork (remove and discard any skin or bones). Add egg, soy sauce, and mustard; stir to combine. Add breadcrumbs, scallions, water chestnuts, ginger, and pepper; stir until well combined. Divide the mixture into 8 portions; shape into patties about 2 1/2 inches wide and 1/2-inch thick. Heat 1 teaspoon oil in a large nonstick skillet over medium-low heat. Add 4 patties; cook, turning once, until golden brown and heated through, about 3 minutes per side. Repeat with the remaining 1 teaspoon oil and 4 patties. Serve with Creamy Sesame-Ginger Sauce and lime wedges, if desired. To make ahead:Cover and refrigerate sauce (Step 1) for up to 2 days. Tip:To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear the bread into pieces and pulse in a food processor until coarse crumbs form. One slice makes about 1/2 cup fresh breadcrumbs.