Thursday, August 19, 2010

CEiMB: Salmon Cakes with Creamy Sesame-Ginger Sauce (and a giveaway)



It's my week to pick a recipe for Craving Ellie in My Belly.  I have chosen for the group to make the Salmon Cakes with Creamy Sesame-Ginger Sauce from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.  I thought this recipe would be a good alternative to your typical crab or tuna cakes, plus I loved that the ingredients had an Asian flair with lots of healthy ingredients that I enjoy.

This salmon cake combines ingredients such as water chestnuts, cilantro, and scallions.  It uses eggs and whole wheat bread crumbs as binders, and the cakes are served with a yogurt-based sauce with flavors of sesame oil, ginger, and soy sauce.

A few notes/changes to the original recipe:
  • I think that it is important not to chop your water chestnuts too finely or else you will lose that great crisp texture.  
  • Next time I may cut back on the bread crumbs because I found that the cakes did not hold together to well.  I had a hard time flipping the cakes without them falling apart.  Alternatively, I might refrigerate the cakes before adding them to the skillet so they will hold together better.  
  • I added a few tablespoons of chili-garlic sauce to the cakes to impart a bit more flavor and add a bit of heat to the cakes. 
  • For the sauce I cut way back on the amount of ginger that is in the original recipe.  Instead of 1 1/2 tablespoons ginger, I only added 1 teaspoon of fresh ginger and I still found the ginger to be quite prominent.  1 1/2 tablespoons would be way too overpowering. I also doubled the amount of soy sauce called for in the recipe, I wanted the sauce to have a bit more of a salty flavor.
  • I served my cakes on a bed of baby spinach, it went really well with the salmon cakes.
I liked the flavor of these cakes and I think that the sauce complemented them really well.  I would definitely make these again


Salmon Cakes with Creamy Sesame-Ginger Sauce  
      Yield: 6 servings (2 cakes plus 1 1/2 tablespoons sauce per serving)
  • 6 slices whole-wheat sandwich bread
  • 2 (15-ounce) cans salmon, drained, skin and bones removed (I used boneless, skinless cans of salmon)
  • 2 eggs, lightly beaten
  • 5 scallions
  • 1/2 cup finely chopped canned water chestnuts
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1/2 teaspoon freshly ground black pepper
  • 3 teaspoons olive oil, divided
  • 2 tablespoons Chili-Garlic sauce (optional)
  • Creamy Ginger-Sesame Sauce (Recipe follows)

Salmon Cakes:
  • Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
  • In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
  • Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
Sesame-Ginger Sauce:
  • 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons freshly grated ginger (I only used 1 teaspoon)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon low-sodium soy sauce (I used 2 teaspoons)
  • If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
  • Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.



In addition to hosting CEiMB this week, I am also giving away an extra copy of  The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.  I love this book, and I would love to be able to share it with someone else.  All you have to do is leave a comment here by Sunday, August 22 by 8pm EST telling me what is your favorite healthy recipe.  My apologies, but I can only send the book to residents of the United States and Canada. 

Thanks for checking out this post, and be sure to check out the Craving Ellie and My Belly blogroll to see what other members of the group did with this recipe.

11 comments:

Joanne said...

This was a good pick, Sarah. I thought the cakes could have used a bit more flavor so your addition of the chile sauce was a super idea. But the texture that the water chestnuts added was excellent.

Sweet and Savory said...

What a beautiful presentation. WIth that photo, everyone will make it.

chayacomfycook said...

I agree with Joanne about the need for a little more flavor but I still liked it.

Shandy said...

Gorgeous photo! Love all the color variation in your post. Thank you for hosting this week and your choice was a tasty one.

Peggy said...

I'm sorry I haven't gotten to make these yet. Life is crazy right now at my house. But I plan to make them soon. They look delicious and I love canned salmon. I usually make salmon patties at least once a week, especially in the winter. An easy dish with pantry items. Good pick!!

Hanaâ said...

Your salmon cakes look delicious. I love how it looks served on a bed of spinach. We usually serve ours the way you would hamburgers (on wheat buns). My husband likes to slather "harissa" (a spicy Moroccan sauce) on his bun, while I like just plain ol' ketchup :o)

I would love to win a copy of Ellie's book. I've heard (and seen) so many good things about it. My favorite healthy recipe would have to be my mom's recipe for Lentil/Veggie soup (it has brown lentils, olive oil, caramelized onions, diced carrots, spinach, tomatoes, diced potatoes -- and I like to add a pinch of Garam Massala). Serve with crusty bread. Yum!!!

Kayte said...

Thanks for the pick, we loved them, and I didn't think we would, seriously. Loved reading all your subs...always learn a lot when people share those. I thought I did really well getting some lettuce plopped on the plate for the cake to rest on and here you have all sorts of wonderful things in your photo with movie star lighting as well!! Great photo!

Bri said...

Thanks for a pick that my hubby really loved! I'm sorry I was too scared to try them, but I am glad I made them.

By the way, I actually made the patties at about 9 a.m. on the day I prepared them, then I didn't cook them until about 6 p.m. that evening. Despite all that time in the fridge, mine did still fall apart a bit. I guess maybe they're just like that, I dunno.

Thanks again! Your picture is gorgeous!

Liz said...

great pick! thanks for hosting!

Shandy said...

Thank you for such a warm welcome into CEiMB! I am looking forward to cooking with everyone here =).

liz said...

Your photo is absolutely gorgeous!! I am so sorry that I missed out on cooking along with you this week; it seems my poor blog has been quite neglected lately :( This is definitely one I'll come back to after it got such great reviews from everyone. I was a little iffy about canned salmon, but after seeing all the comments and your great pic, I'm not hesitant at all. Great job!