San Francisco Salmon Cakes

In a small bowl, mix together mayonnaise and soy sauce until well blended.
Stir in sesame seeds and chill until ready to use.
Break crackers up and place in a food processor.
Process until fine crumbs are formed, about 30 seconds.
Transfer to a large bowl.

Cut salmon into 1 inch cubes.
Place salmon in food processor and pulse 8-10 times to break salmon into small pieces.
Transfer to bowl with matzo.

Add eggs, 2/3 of scallions, salt, and black pepper.
Using hands, gently combine. Form salmon mixture into 4 cakes.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Cook cakes 3 minutes, then flip over with spatula.
Add remaining tablespoon olive oil, if needed.
Cook an additional 3 minutes or until done to preference.

To serve, plate salmon cakes, drizzle with soy-mayonnaise dressing and top with reserved scallions.

Photography by Chef Eitan Bernath, to learn more about Eitan and see more of his recipes, you can visit his blog at CookWithChefEitan.com or follow him on Instagram and Facebook, @ChefEitanBernath