Thursday, March 26, 2009
HOT oh not me.
Just noticed it has been a month since we have eaten out,( 90 days) excluding one lunch with my sweet Mother In law. She felt that since we have been bringing her all of this great food, she needed to take us out. Believe me we have enjoyed it she is my number one fan. She talks up my blog ever where she goes. Whahoo.
When I say hot I mean these Wasabi Salmon Cakes. Earlier in the week I told how I would use the rest of the whole salmon. This was one of the easiest recipes I have ever made. Start to finish fifteen minutes. It also was very filling. We even had a little left over for lunch the next day. So much flavor and texture, I changed the recipe just a little. You can't forget the Wasabi Cream Sauce it makes the cakes. These cakes would of been great with a big whole wheat bun, a piece of red onion and lettuce. I have been working out hard so I skipped the bun. Flavor every where by using the fish from Sunday with that hot mustard glaze added tons of flavor. They were very moist and tender.
Don't forget to come back tomorrow I have received an award I will post about it then.
Wasabi Cream Salmon Cakes
2 cups leftover coarsely flaked salmon
2 tablespoons of garlic crouton crumbs or bread crumbs
1 large egg
1 tablespoon ground cumin
6 tablespoons of mayonnaise
2 teaspoons wasabi paste
1 tablespoon olive oil
In a medium bowl, combine the salmon, croutons, egg, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into four patties, each about 1 inch thick.
In small bowl, add wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
Heat the olive oil in large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 5 to 7 minutes per side.
Serve the cakes with wasabi cream spooned over the top.