Monday, December 3, 2007

Salmon Cakes

I was looking for something quick and easy to make on a Sunday evening with a fridge that desperately needs stocking. I started rummaging through my pantry and found a box of Japanese buckwheat noodles and a 15 oz can of salmon. So I threw this together in a jiffy. It came out pretty good. I wish I had something to garnish it with. No fresh herbs or scallions to speak of here.

For the crab cakes I used one large can of salmon, about 1.5 cups of crushed up Ritz crackers (love the buttery flavor), the zest of one whole lemon, two eggs, salt, pepper and about 1/2 teaspoon of Old Bay seasoning. These were mixed up gently and shaped into patties. They were quickly fried in olive oil until brown and crispy.

I served them on a cold soba salad. I cooked the noodles just until tender and cooled them. I also finely shredded some romaine lettuce (that's the only thing green I had in the house). This was flavored with a bit of sesame salad dressing and bit of spicy Korean red chili paste (gochujang).

5 comments:

Nilmandra said...

I've never thought of using crackers in fish cakes, only bread crumbs. I'll be sure to remember that when I have no breadcrumbs available!

Greg said...

Hmm, yes, I suppose you could use any kind of bread crumb or cracker to help bind it together. Of course lighter bread crumbs would make for a lighter textured cake. But crackers will do in a pinch.

Astra Libris said...

Mmmm, I adore soba noodles... I never thought of topping them with salmon cakes! Such a great idea! I was planning on turkey variations all week, but now I'm definitely fixing salmon cakes for a bit of mid-leftovers variety... Thanks for the inspiration!

The Columbia Foodie said...

Those look like they turned out nicely, I recently did garlic pesto salmon cakes. These a great and cheaper change from your standard crab cakes.

Astra Libris said...

I fixed these last night as per your directions, and oh my, they're scrumptious! The ritz crackers do add the most delightful flavor - I prefer them to breadcrumbs now. I actually left the crackers a bit chunky when I was crushing them, and the pieces of cracker browned nicely and added a nice crunchy element... Thank you for the fabulous recipe!