Wasabi-spiked salmon cakes with pickled cucumber
1 1/2 cups thinly sliced seedless cucumber
1 teaspoon grated fresh ginger
2 tablespoons rice vinegar
1/2 teaspoon salt
1 teaspoon sugar
4 tablespoons vegetable or canola oil, divided
1 cup finely chopped yellow onion
Two 6-ounce cans boneless, skinless salmon
1/4 cup low-fat mayonnaise
2 to 3 teaspoons prepared wasabi
1 cup crushed sesame flavored thin rice crackers (about 32)
In a small bowl, toss together the cucumber, ginger, vinegar, salt and sugar. Let stand for 10 minutes while you prepare the remaining ingredients.
In a large nonstick skillet over medium, heat 1 tablespoon of the oil. Add the onion and cook until golden, about 5 minutes. Transfer to a medium bowl. Reserve the skillet.
Add the salmon to the onion along with the mayonnaise, wasabi, crushed crackers and 1/4 cup of the liquid from the marinated cucumbers. Form the mixture into 6 burgers.
Return the skillet to medium-high heat. Add 1 1/2 tablespoons of the remaining oil. Add the salmon burgers to the skillet. Cook until golden, about 3 minutes. Add the remaining 1 1/2 tablespoons of oil, turn the cakes over and cook until golden on the second side, about another 3 minutes.
Transfer to 6 plates and top each salmon cake with a mound of the pickled cucumber.
Start to finish: 30 minutes
Nutrition information per serving: 230 calories; 120 calories from fat (52 percent of total calories); 13 g fat (1 g saturated; 0 g trans fats); 45 mg cholesterol; 15 g carbohydrate; 1 g fiber; 2 g sugar; 16 g protein; 500 mg sodium.