We love Salmon Cakes and I decided to make them a little different by adding an Asian twist to them. Ingredients: (4 patties) 2 cans TJ’s salmon, drained & flaked 2 tsp ginger paste 2 Tbsp chopped green onion 1 Tbsp lemon juice 1 Tbsp soy sauce 1 Tbsp Teriyaki sauce 1/2 c crushed saltine crackers 2 large eggs, lightly beaten 2 Tbsp vegetable oil Prep: 1. In a medium bowl, mix together the salmon, ginger, green onions, lemon juice, soy sauce and Teriyaki sauce using a rubber spatula. Stir in the crackers and eggs and mix to combine. 2. Dividing the salmon mixture evenly; form into 4 1-inch thick patties. Refrigerate for at least 30 minutes or overnight before cooking. 3. In a large, heavy skillet, heat the oil over medium-high heat. Add the salmon patties and cook until golden brown on one side, about 3 minutes. Flip and cook until opaque throughout and golden brown on the other side, about 3 minutes longer.
