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Asian Salmon Cakes - Total Time 40 minutes

I guess this is kind of a spin on crab cakes.  Everyone says salmon is good for your heart, but I am just not a big salmon flavor fan, however this is good because of all the other flavors with it!  (Please excuse the chipped plate in the picture.  I guess we use them too much?)

A word of caution, if you get results like I did, I thought the whole 'cake' idea was going to crumble apart in the pan... but instead it actually formed 'cakes' in the pan from the jumbled mess I put in there.  So no worries if you can't get the salmon to form cakes when putting it in the bread crumbs! 

1 pound of salmon
3 eggs
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
1 cup panko breadcrumbs
2 minced green onions
.25 cup sesame seeds
olive oil

1. Heat pot of water to rolling boil, turn heat down to medium-low, place salmon in pot to poach for 7 minutes. 
2.  While salmon is poaching, heat oil in pan.  Combine eggs, soy sauce, race vinegar, sugar, and salt in medium sized bowl and whisk together.  Combine breadcrumbs, green onions, and sesame seeds together on a plate.
3.  Remove salmon from poaching water and shred with two forks.  If the salmon still had skin, it should slide right off.  Add salmon to bowl with egg mixture and combine together.
4.  If you can form the salmon mixture into cakes, do so and coat with breadcrumb mixture.  If not, just place handfuls into the breadcrumbs, roll around, and place in pan (it could look messy, but it will turn out!)  Cook 3 minutes on each side and serve!

what salmon looks like while being poached
 my salmon 'shreds' were more like salmon 'chunks'
looked a mess at first, then turn into 'cakes' somehow

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