1 pound of salmon filet (wild caught)
1 teaspoon of grapeseed or sesame oil
1 teaspoon of lemon juice
½ to 1 teaspoon of Wasabi mustard
2 scallions, finely sliced
Sea salt and black pepper to taste
Japanese Planko bread crumbs
Preheat oven to 400 degrees F. Remove the salmon skin and set aside. Place the skinless salmon in a food processor and pulse until coarsely chopped. Add the oil, juice, mustard, scallions, salt and pepper, and pulse until well blended. Spoon mixture from food processor into a bowl, add the bread crumbs slowly until the mixture is the desired density to form patties (about ¼ pound each).
Lightly grease a baking dish with grapeseed oil, place patties with small spaces between them, leaving room for the salmon skins to lay flat. Bake for about 10 minutes, then cut into the thickest part of a patty and check if it is cooked through. Garnish with sesame seeds and slices of daikon radish, and serve with Wasabi mustard and Asian Brocslaw (broccoli coleslaw).
(Recipe from The Kitchen Shrink’s column, entitled Keeping Abreast Of Healthy Eats For Breast Cancer Awareness Month – And Always)