Asian Salmon Cakes with Avocado Mayonnaise

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  • 1 lb. (450 g) boneless, skinless salmon fillets, coarsely chopped
  • 1 cup (250 mL) Hellmann's® Real Mayonnaise, divided
  • 1/2 cup (125 mL) panko bread crumbs
  • 1/2 cup (125 mL) chopped fresh cilantro
  • 1/4 cup (60 mL) finely chopped red onion
  • 1 Tbsp. (15 mL) grated fresh ginger
  • 1/4 tsp. (1 mL) salt
  • 1 Tbsp. (15 mL) vegetable oil
  • 1 avocado, pitted and peeled
  • 1 Tbsp. (15 mL) lime juice
  • 1/4 tsp. (1 mL) hot sauce

Nutritional information

 

Amount per serving

Calories513
Total Fat43g
Saturated Fat0g
Trans Fat0g
Sodium406mg
Total Carbs8g
Dietary Fiber3g
Protein18g
  • 1 COMBINE salmon with 1/2 cup (125 mL) Hellmann's® Real Mayonnaise, panko, cilantro, onion, ginger and salt in large bowl. Season, if desired, with ground black pepper. Shape into 6 patties, about 1/2-in. (1.5 cm) thick.
  • 2 HEAT large skillet over medium-high heat. Add oil, then salmon patties. Cook 8 to 10 minutes, turning once, until patties are golden brown and cooked through.
  • 3 TRANSFER to platter and tent with foil. Let stand 5 minutes.
  • 4 MASH avocado in medium bowl. Stir in remaining 1/2 cup (125 mL) Hellmann’s® mayonnaise, lime juice and hot sauce until no white streaks remain. Serve with salmon cakes.