Ingredients

16 ounces poached salmon
2 tablespoons minced onion
1 tablespoon minced ginger
1 teaspoon olive oil
1 tablespoon mirin (a sweet cooking wine — optional)
1/2 tablespoon fresh lemon juice
1 tablespoon soy sauce
2 teaspoon green onions — sliced
1 egg
1/2 tablespoon whole grain mustard
1/2 cup breadcrumbs
Salt and pepper to taste
Olive oil for sauteing

Directions

Poach salmon in court bouillon (vegetable broth). Saute onions and ginger in olive oil. Deglaze with mirin, lemon juice and soy. Set aside to cool. Place salmon in a bowl and flake. Add the onion, ginger, mirin and lemon soy sauce. Add green onions. Mix well. Add egg and mustard. Add bread crumbs. Mix well and season with salt and pepper. Form into 3-ounce cakes. Pan-sear in olive oil. Makes 6 cakes.