Sesame Crusted Salmon Cakes with Asian Slaw
Cook Time
30 minutes
Cook Time
30 minutes
Salmon Cakes
  • 2cans salmon packed in water
  • 1/2cup oniongrated, divided into 2 – 1/4 cups
  • 1tablespoon fresh gingergrated
  • 1bunch scallionssliced
  • 1 eggs
  • 1/4cup sesame seeds
Asian Dressing
  • 1/4cup olive oil
  • 2tablespoons sesame oil
  • 1/2cup rice wine vinegaror white balsamic vinegar
  • 2teapoons soy sauce
  • 2cloves garlicgrated
  • 1 limejuiced
  • 2leaves kalethinly sliced
  • 1cup purple cabbageshredded or thinly sliced
  • 1/2cup carrotshredded or thinly sliced
  • 1/2cup frozen shelled edamamethawed
  1. Make the Slaw: Add your cabbage, 1/4 cup grated onion, 1/2 cup scallion, carrot and kale to a large bowl with edamame.
  2. In a smaller bowl, mix together ingredients for dressing until well combined. Pour dressing over slaw and toss slaw to coat evenly. Let sit while you make the salmon cakes, flipping/mixing periodically.
  3. Into another large bowl, add salmon, egg, 1/4 cup grated onion, 1/4 cup scallion, ginger and a dash of salt and pepper. Mix thoroughly and shape into patties. Roll patties in sesame seeds to coat.
  4. Heat a skillet over medium heat and cook patties on each side until golden brown, about 3-4 minutes per side. Remove and serve with slaw. Drizzle extra dressing over patties if desired.
Recipe Notes

Recipe by Ashley Thomas.

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