Salmon Cakes with Soy-Ginger Mayonnaise - PCOS-Friendly Recipe

In 3-quart saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 6 to 8 minutes or until potatoes are fork-tender. Drain potatoes; place in large bowl.

Meanwhile, with knife, finely chop salmon; refrigerate. From lemon, grate 1 teaspoon peel and squeeze 1 teaspoon juice; set aside.

In nonstick 12-inch skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 minutes or until golden brown, stirring occasionally. Stir in 1 tablespoon ginger; cook 30 seconds. Add onion mixture to bowl with potatoes. With potato masher, coarsely mash potatoes with onion mixture.

To bowl with potato mixture, add salmon, lemon peel, egg, pepper, and remaining 1/2 teaspoon salt. Stir to mix well. Shape salmon mixture into twelve 3" by 3/4" cakes, using about 1/3 cup mixture for each.

In same skillet, heat 1 teaspoon oil over medium heat. Add 6 salmon cakes and cook 5 to 6 minutes or until cooked through and browned on both sides, turning over once. Transfer salmon cakes to plate; keep warm. Repeat with remaining 1 teaspoon oil and salmon cakes.

While salmon cakes are cooking, prepare soy-ginger mayonnaise: In small bowl, with spoon, mix lemon juice, mayonnaise, soy sauce, and remaining 1 teaspoon ginger.

To serve, on each of 6 dinner plates, place some lettuce; top with 2 salmon cakes. Serve salmon cakes with mayonnaise and, if you like, lemon wedges.