Asian Salmon Patties

1 1/2 lb skinless salmon fillet, finely chopped
2 shallots, minced
2 Tbsp grated peeled fresh ginger
1 large egg, lightly beaten
1/4 to 1/2 tsp crushed red pepper
Coarse salt and ground pepper
Lime wedges, for serving (optional)
1/3 cup mayonnaise
2 thinly sliced scallions
2 Tbsp fresh lime juice
1 tsp toasted sesame oil

1. In large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 tsp salt, and 1/4 tsp ground pepper.  Form mixture into eight 1-inch thick patties, packing each firmly; transfer to a plate.  Place in freezer just until firm, about 20 minutes.
2. Heat a large nonstick skillet over medium-high heat.  Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully.  Serve with lime wedges and Sesame mayonnaise, if desired.

To make Sesame mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil.  Chill until ready to serve.

Source: Lisa Fligor, MOPS talk