Last Night's Dinner: Salmon Cakes with Ginger-Sesame Sauce

Filed in Gather Food Essential by on October 21, 2008 0 Comments

I adapted this from Ellie Krieger's book – The Food You Crave.

I used some commercial ginger sauce instead of the mayonnaise so I lowered the fat a bit. I served a dollop of sauce under each Salmon Cake.

This came out very good. The original recipe calls for canned salmon. I used fresh Alaskan Salmon. I skinned it and then pulsed it in the food processor.

This was good and I served it with some fried rice (homemade made with whole brown rice and little bit of oil).

                     *  Exported from  MasterCook  *

                  Salmon Cakes with Ginger-Sesame Sauce

Recipe By     : The Food You Crave by Ellie Krieger
Serving Size  : 6    Preparation Time :0:00
Categories    : Fish                             Main Dishes

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
   6      slices        whole wheat bread — * see note
   3      fillets       wild salmon — ** see note
   2      lg            eggs — lightly beaten
   5                    scallions (white & green)
     1/2  cup           canned water chestnuts — finely chopped
     1/4  cup           fresh cilantro — finely chopped
     1/2  ts            fresh black pepper
   3      ts            olive oil
                        Ginger-Sesame Sauce:
     1/2  cup           plain yogurt
   2      tb            Commercial Ginger Sauce — *** see note
   1      ts            fresh ginger — grated
   1      ts            toasted sesame oil
   1      ts            low sodium soy sauce

If using regular yogurt from the supermarket, place it in a strainer lined with paper towels (or fine cheesecloth) over a bowl and let it strain for 30 minutes.

Place drained (or thick Greek) yogurt in a small bowl. Add the ginger sauce, ginger, sesame oil, and soy sauce and whisk until smooth.

Remove crusts from the bread, tear into pieces, and process in a food processor until you have fine bread crumbs. In a large bowl, combine salmon, eggs, and scallions. Mix well. Add water chestnuts, cilantro, pepper and bread crumbs and mix well. Shape the mixture into 12 patties.

In a large nonstick skillet, heat 1.5 tsp of oil over MED heat. Add 6 patties and cook for 5 minutes per side. Transfer the cooked patties to a plate and cover with tin foil to keep warm. Add the remaining 1.5 tsp oil to the pan and cook the rest of the salmon cakes in the same way.

Chop the remaining scallions. Serve the cakes with the sauce on the side, garnished with the scallions.

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NOTES : Risa's notes:

* I used 1/2 cup of whole wheat panko crumbs instead.
** Original recipe calls for 2-15 oz cans of salmon, drained and picked over for bones and skin. I used fresh salmon that I skinned and boned. I used approximately the same amount in fillets. I cut them into pieces and then threw them into the food processor.
*** I used a commercial sauce I had from Costco. The original recipe called for 1/2 cup of mayonnaise, not the ginger sauce.


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