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Salmon Cakes with Sriracha Mayo

Salmon Cakes with Sriracha Mayo

2
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
The secret to making these salmon cakes without any breadcrumbs is some mayo and egg, as well as a combination of mashed and flaked salmon. A sear in a hot pan manages to crisp up the outside of the cakes without overcooking the fish. Aside from curries, red Thai curry paste can be used in soups, sauces, and marinades and for seasoning meatballs. A little bit goes a long way, and it will keep indefinitely in the refrigerator.

Ingredients

Cooking spray

4 spray(s)

Light mayonnaise

5 Tbsp, divided

Red curry paste

1½ Tbsp

Kosher salt

¼ tsp

Egg whites

1 item(s)

Chives

3 Tbsp, chopped

Sheet-Pan Salmon & Asparagus

3 serving(s), including 3 salmon fillets (search for the recipe in the WeightWatchers® app)

Sriracha hot sauce

1½ tsp, to 2 tsp

Instructions

  1. In a medium bowl, whisk 2 tbsp mayonnaise, the curry paste, salt, and egg white. Stir in the chives. Crumble 1 fish fillet into the bowl and mash well with a fork to make a paste. Flake the remaining 2 fillets into small chunks and fold into the mashed fish.
  2. Coat a 12-inch nonstick skillet with cooking spray and heat over medium. When the pan is fully heated, scoop the fish, a quarter of the mixture at a time, into the pan to form 4 cakes, flattening them slightly if necessary. Cook the cakes until the bottoms are browned, 4 to 5 minutes. Carefully turn the cakes over and cook until the bottoms are crisp, 4 to 5 minutes.
  3. Meanwhile, on a microwave-safe plate, microwave the asparagus on High until heated through, 1½ to 2 minutes. In a small bowl, stir the sriracha and remaining 3 tbsp mayonnaise. Serve the salmon cakes with the sauce and asparagus.
  4. Serving size: 1 fish cake, 1 scant tbsp sauce, and 2½ oz asparagus

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