1 large scallion, trimmed, cut into large pieces
2 shallots, peeled
2 tsp. finely grated peeled fresh ginger
1-1/2 lb. skinless salmon fillet, cut into chunks
1 large egg
1/2 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1/3 C. mayonnaise
2 small scallions, trimmed, thinly sliced (white and green parts)
2 tsp. fresh lime juice
1 tsp. sesame oil
2-3 tsp. canola oil
1 lime, cut into wedges, for serving

In the bowl of a food processor fitted with a metal blade, add the scallions, shallots, and ginger. Pulse until everything is finely minced. Add the salmon, egg, red pepper flakes, salt and pepper, and pulse until the fish is finely chopped and everything is well combined. To test for seasoning, fry a tiny piece of the salmon mixture in a tiny bit of canola oil in a frying pan over medium heat until browned on both sides. Taste, and adjust the mixture in the food processor with salt, pepper, or pepper flakes, to taste. Then, form the salmon mixture into eight or ten patties, place on a plate, and freeze for 20 minutes. While the croquettes are chilling, make the sauce: In a small bowl, combine the mayonnaise, scallions, lime juice and sesame oil. Cover and chill until the croquettes are cooked (you can do this up to 3 hours in advance). Take the croquettes out of the freezer. Heat the canola oil in a large nonstick frying pan. Fry the croquettes (in two batches, if necessary), over medium heat, until browned on both sides and just opaque throughout, approximately 4 minutes on the first side and 3 minutes on the second side. Serve with the sesame-lime sauce and extra lime wedges.