When I first started on the Slow Carb diet last year, I discovered my love for Sriracha. Basically a Thai-style chili sauce with a bit of garlic. If you check out the Asian section of your grocery store, it’s the giant red bottle with the rooster. Hence the occasional nickname, rooster sauce. If you’re sensitive to hot sauce, I suggest trying it in small quantities first. It started out as a great addition to lentils, which were a staple in my slow carb diet. Mix a bit in and suddenly plain lentils weren’t so bad.

Flash forward to a few weeks ago when I came across this recipe at Kalyn’s Kitchen. I had never really considered using Sriracha as an ingredient as opposed to a condiment. I knew I had to give it a shot.

Asian Flavored Wild Salmon Patties with Ginger, Scallions, and Sesame-Lime Mayonnaise
Recipe from Kalyn’s Kitchen
1.5 lbs of salmon, skin removed and finely chopped
2 T minced green onion
1 egg
1/2 tsp Sriracha Sauce
salt and pepper to taste
olive oil (for frying)
Ingredients for Sesame-Mayo Sauce:
1/3 cup mayo
2 T sliced green onion
2 T lime juice
1 tsp Asian sesame seed oil

Remove the skin from the salmon. This was a bit tough to do for me. Parts just wouldn’t come off. Maybe there is a special trick to it?
Finely chop the salmon and put it in a mixing bowl.

Mince the green onions for the salmon.

Beat the egg, then mix in about 1/2 tsp of Sriracha Sauce. You could add more if you really like things spicy but I thought 1/2 tsp was perfect. Then add this mixture and the green union to the chopped salmon. Season with a little salt and pepper. Then use your hands to combine.

Place wax paper over a plate. Kalyn suggested that you could use cling wrap, but I found the wax paper to work pretty well. Form salmon into patties and place on top of the wax paper. Put them in the freezer for about 20-30 minutes, until they are firm but not completely frozen. I think I waited about 25 minutes. Although I just kept checking them until I was satisfied they would stay together. This is how we can avoid using any breadcrumbs to get them to hold together.

While the salmon is freezing, mix together the mayo, sliced green onions, lime juice and sesame oil to make the sauce. This was plenty of sauce for us. We actually had a bit left over.

When the salmon is firm, heat oil in your frying pan. Slowly peel the salmon off of the wax paper. They should hold together, but they are still fragile. Add the salmon patties to the pan and cook about 4-6 minutes per side, until the patties are browned and cooked completely. I think mine were done at 4min per side, but it really would depend on how thick you make them.

And tada! Served them with a small salad. Was pretty happy with these. They were really flavorful and crispy. Not necessarily spicy, but if you could always add more Sriracha.

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