Uncooked salmon patties can be refrigerated, tightly wrapped in plastic, up to one day. Or wrap individually and freeze up to two months in a resealable plastic bag (thaw in refrigerator before cooking). Serve with the mayonnaise and noodles below, or mixed greens.

　　

Ingredients

serves 4

　　1 1/2 pounds skinless salmon fillet, finely chopped

　　2 shallots, minced

　　2 tablespoons finely grated peeled fresh ginger

　　1 large egg, lightly beaten

　　1/4 teaspoon crushed red-pepper flakes

　　Coarse salt and freshly ground pepper

　　Lime wedges, for serving

　　Sesame Mayonnaise, for serving (recipe below)

　　

Sesame Mayonnaise

1/3 cup mayonnaise

　　2 scallions, trimmed and thinly sliced

　　2 tablespoons fresh lime juice

　　1 teaspoon toasted sesame oil

　　

Chinese Noodles with Sesame Dressing

8 ounces thin Chinese noodles

　　1 tablespoon vegetable oil, such as safflower

　　1/4 cup fresh lime juice (from 2 to 3 limes)

　　2 tablespoons soy sauce

　　1 teaspoon toasted sesame oil

　　2 teaspoons light-brown sugar

　　1/8 teaspoon crushed red-pepper flakes

　　3 tablespoons coarsely chopped cilantro

　　Coarse salt and ground pepper

　　

Step 1

In a large bowl, gently combine salmon, shallots, ginger, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into eight equal patties, about 1 inch thick, packing each firmly; transfer to a plate. Freeze until just firm, about 20 minutes.

　　

Step 2

Heat a large nonstick skillet over medium-high. Cook salmon patties (working in batches, if necessary) until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.

　　

Sesame Mayonnaise

Step 3

In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Cover and chill until ready to serve, up to 3 days.

　　

Chinese Noodles with Sesame Dressing

Step 4

Bring a pot of water to a boil. Cook noodles until tender according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil.

　　

Step 5

In a small bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro. Pour over noodles; season with salt and pepper, and toss to coat.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.