Salmon Patties With Citrus Vinaigrette

Directions

1. Grate the orange and lemon to yield 2 tsp. each of zest. Halve the orange and lemon, then juice one orange half and one lemon half. Remove the peel and as much of the pith as possible from the unjuiced orange and lemon halves. Cut the peeled orange and lemon into bite-size pcs.
2. In a small bowl, combine the orange and lemon zests, juices and pcs.
3. Stir in 2 Tbsp. of the oil, the soy sauce, Tabasco and half of the ginger and cilantro.
4. In a medium bowl, combine the salmon, scallions and the remaining ginger and cilantro, and toss to break up the salmon and distribute the ingredients.
5. Add in the bread crumbs, Large eggs, mustard and pepper and thoroughly combine. Form the mix into 4 patties about 4 inches across.
6. In a large skillet, hot 1 Tbsp. of the oil over medium-high heat. Add in the salmon patties and cook till golden brown on one side, about 3 min. Turn the patties over, add in the remaining 1 Tbsp. oil, and cook till golden brown on the second side, about 3 min. Serve the patties with the sauce on the side.