San Francisco Salmon Cakes

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from Elizabeth Bennett - Mill Creek, WA

Ingredients:

• 1/2 cup mayonnaise
• 2 1/2 tablespoons soy sauce
• 1 teaspoon toasted sesame seeds
• 3 pieces Manischewitz® Savory Garlic Matzo
• 1 1/4 pounds silver salmon fillet, boned and skinned
• 2 eggs, lightly beaten
• 3 scallions, chopped and divided
• 2-3 tablespoons olive oil
• Salt
• Black pepper

Preparation:

In a small bowl, mix together mayonnaise and soy sauce until well blended. Stir in sesame seeds and chill until ready to use. Break matzo up and place in a food processor. Process until fine crumbs are formed, about 30 seconds. Transfer to a large bowl. Cut salmon into 1 inch cubes. Place salmon in food processor and pulse 8-10 times to break salmon into small pieces. Transfer to bowl with matzo. Add eggs, 2/3 of scallions, salt, and black pepper. Using hands, gently combine. Form salmon mixture into 4 cakes.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook cakes 3 minutes, then flip over with spatula. Add remaining tablespoon olive oil, if needed. Cook an additional 3 minutes or until done to preference. To serve, plate salmon cakes, drizzle with soy-mayonnaise dressing and top with reserved scallions.