As I continue to explore how wonderful it is to create meals with everyday ingredients – and might I add few ingredients – I can’t begin to tell you how life seems so much simpler during the workweek. I live quite the hectic life and my calendar never stops growing, so eating a home-cooked healthy meal sometimes seems almost impossible. Luckily, adopting this new style of cooking during the weekdays has given me just a few more minutes to breathe and enjoy life…something I forget to do sometimes (I’m sure you can relate).
So today’s recipe is my Sesame Wasabi Salmon Cakes. I love these because they have a bit of nuttiness from the toasted sesame seeds, a punch from the wasabi (which you can adjust to your liking) and the lemon freshens up the patties. Just what’s needed to brighten up a long workweek. You might notice in the background I am enjoying my salmon cakes with a Black Bean Couscous Salad I posted about a while ago. The two go well together, but feel free to switch up your side with a simple salad or even make this into a sandwich. Whatever strikes your fancy for the day.
What kinds of food do you like to cook during the busy week?
- 1 lb salmon, skinless and finely chopped
- 1 tbsp toasted sesame seeds
- 2-3 tsp wasabi paste
- salt and pepper, to taste
- 2 tsp sesame oil
- 1 lemon, cut into 4 thick slices
- Preheat the oven to 400 degrees F.
- In a bowl, mix together the salmon, sesame seeds, wasabi (as much as you prefer) and season with salt and pepper to your liking. Divide the mixture evenly into four balls and create thick patties. Make sure to only pat lightly; do not smash together.
- Heat the sesame oil in a nonstick a pan on medium-high heat.
- Place the salmon patties in the pan, sear on one side just until golden brown and flip. Top each patty with a slice of lemon, and transfer the pan to the oven to bake for 8-10 minutes.
- Remove the pan from the oven, press the lemon slices slightly to release more of the juices and serve the salmon cakes with your favorite side or salad.