Today on SASTV -- Asian Inspired Salmon Sliders with Wasabi Mayo

Tucked in one of the many cupboards in Sue-Ann's kitchen, there's an old green binder stuffed to the gills with recipes clipped from magazines and newspapers, and handwritten by relatives, friends and Sue-Ann herself. It's a fabulous repository and the source for today's slider.  

Anything but beef is a bit of a theme for the next few SASTV segments on Instagram, ("Where's the beef? I don't know!" Sue-Ann giggles) starting with these Asian Inspired Salmon Sliders with Wasabi Mayo. 

Salmon Cakes

  • 1 pound piece salmon fillet – skin and pin bones removed, cut into 1 inch cubes   
  • ½ cup packed fresh coriander sprigs, coriander – (125ml)
  • 2 scallions, cut diagonally into thin 1 inch pieces
  • 2 large eggs, lightly beaten
  • 1 ½ tablespoons mince fresh lemongrass – (22.5ml)
  • 2 tablespoons minced pickled ginger – (30ml)
  • 1 tablespoon pickled ginger juice – (15ml)
  • 2 tablespoons garlic, minced – (30ml)
  • 3 teaspoons soy sauce – (15ml)
  • ½ teaspoon salt – (2.5ml)
  • 8 tablespoons peanut oil – (120ml)
  1. Pulse salmon for 2 seconds until cut into chunky pea size bits.  Mix salmon mixture in a bowl along with coriander, egg, scallions, lemongrass, pickled ginger, ginger juice, minced garlic, soy sauce.  Mix until well combined, and form into patties.
  2. Using a skillet, heat oil and add patties and cook for 2 to 3 minutes per side or until patties are cooked through.
  3. Serve salmon cakes on slider buns with wasabi mayo. 

Wasabi Mayo

  •  
  • 1/2 cup mayonnaise
  1. Combine the wasabi mixture, lemon juice, and mayonnaise in a small bowl; stir well to combine. Store, covered with plastic wrap, in the refrigerator until ready to serve.