Here I am making the cakes:
I combined about 3 cups leftover Sockeye Salmon, 1/2 cup frozen corn, 1/2 cup coconut, 1 cup cooked quinoa, 1 seeded and finely minced red chili, 1 small celery stalk finely minced, 1 egg, 2 tablespoons mayo, 1 tablespoon Dijon, 1 tablespoon Worcestershire sauce. And baked in 400 degree oven from 30 minutes, turning cakes once.
I served these with a Yogurt, Honey, Lemon, Heartbreaking Dawn's Mango Habanero Sauce.
Delicious!
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This looks fabulous! Can't wait to try them out ~
ReplyDeleteGinny
Morganton NC
My friend will love this recipe. Going to send her the link. Happy weekend!
ReplyDeleteI always use horseradish in my salmon patties and add horseradish to the sour cream topping.
ReplyDeleteoh yum- I really like the idea of adding coconut with the salmon- I make fish cakes usually with white fish but have used salmon a few times- You've inspired me to try it more often and to get creative.
ReplyDeleteAnother one of my favorite "dishes". I've only made salmon cakes once before, and I loved the flavor and the price too.
ReplyDelete