Wednesday, August 18, 2010

Salmon Cakes with Ginger-Sesame Sauce

These were really good and the sauce was even better. I followed the recipe except for the water chestnuts, I couldn't find them in the store (evidently they are in the Asian section, not by the peanuts and cashews where the Kroger guy sent me, which made me laugh). I might try a fresh salmon fillet next time. I've never worked with canned salmon and was quite disgusted by the skin and bones in the fish. I realize you are probably just supposed to eat the small bones, but that thought disgusted me even more. So, what I thought would be a fairly quick meal to make, turned into at least an hour. But on the whole, this was a nice summer meal with a vegetable and salad.


Jennifer said...

Next time buy the salmon in the packets instead of the can and there won't be any little bones (just a little tip from someone else that hates the bones!)

Carissa said...

I just dump the salmon can contents into a bowl and mash it up with a fork really fast before I can really see what all is in there! I agree the skin and bones are not the most appetizing sight, so I just mash without examining it all very well. I heard the bones are a good source of calcium!
That is funny about the water chestnuts!