Serve 4


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

400g  cooked salmon fillet or 400g  can salmon, drained

1 large egg, lightly beaten

1 tablespoon reduced-sodium soy sauce

1 teaspoon Dijon mustard

1 cup almond flour

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


To prepare 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.

To prepare 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 almond flour, scallions, water chestnuts, ginger and pepper; stir until well combined. Divide the mixture into 8 portions; shape into patties.

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.