Salmon Cakes with Ginger-Sesame Sauce

A modern take on salmon croquettes, and the sauce is also fantastic as a dip for raw veggies - esp. snow peas.
(serves 6)

For the salmon cakes:
6 slices whole-wheat sandwich bread
2 15 oz. cans wild caught* salmon, drained and picked over for skin and bones
2 large eggs, lightly beaten
5 scallions (white and green parts)
1/2 cup canned water chestnuts, drained and finely chopped
1/4 cup finely chopped fresh cilantro
1/2 t. freshly ground black pepper
3 t. EVOO

For the ginger-sesame sauce:
1/2 cup plain nonfat yogurt or 6 T. plain Greek-style nonfat yogurt
2 T. light* mayo.
1&1/2 T. peeled and grated fresh ginger
1 t. toasted sesame oil
1 t. Ponzu Citrus Sauce* or low-sodium soy sauce

To make the salmon cakes: Remove the crust from the bread, tear into pieces, and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs, and mix well. Shape into 12 patties. In a large nonstick skillet, heat 1&1/2 t. of the oil over med.- heat. Add 6 patties and cook for 5 mins. on each side. Transfer the cooked patties to a plate, and cover with foil to keep warm. Add the remaining oil to the pan, and cook the rest of the patties. Chop the last scallion. Serve the salmon cakes with the sauce on the side, garnished with the scallion.

To make the sauce: If using regular yogurt, place the yogurt in a strainer lined with a paper towel. Set the strainer over a bowl and let drain and thicken for 30 mins. Place the drained or Greek-style yogurt in a small bowl. Add the rest of the ingredients and whisk until smooth.

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Love,

MM