"Salmon Fishcakes" Topic

What goes well with them?

I like mine with fewer apostrophes and a little tartar sauce.

I was just checking my ' key honest >_<

let he who is without sin's…

A wasabi mayo works well too.

And you could add a little lime as well.

(I hop I didnt misspell anithing or use the wrong punkuation).

Actually, the missus reminds me that where we come from, it's traditional to have salmon and fresh green peas on the Fourth of July. So she's thinking: anything green. Nothing heavy. Maybe a nice risotto for a "starchy" side.

I recall that a couple of years back, she did salmon cakes, and served them on a bed of spring greens topped with a mango salsa. She doesn't remember it, which surprises me, and doesn't have the mango salsa recipe in her recipe box. But I know it isn't just wishful thinking. But that's a nice presentation, too, and the fruitiness and acidity (lime) of the salsa complements the salmon.

Allen

The garbage can/waste bin. I hate salmon and the patties are at the top of all I hate about salmon.

Mike

Wasabi Mayo, perhaps some steamed soybeans and Japanese-style rice for a "fusion" dish. You can also just use a little Old Bay seasoning for a more gaijin-style flavor. A little teriyaki sauce for dipping is also nice.

Wyatt

"…steamed soybeans…"

Sssshhhh! Don't let this crowd know that's where *tofu* comes from.

We always keep a couple of bags of edamame in the freezer. And yes, that would go nicely with salmon cakes. Nancy agrees, too!

Allen

eacurtis wrote:
"Sssshhhh! Don't let this crowd know that's where *tofu* comes from."

Wow.
You really believe what your sellin' dontcha?

Wasabi Mayo and Soybeans sounds interesting.Not sure about the rice though to much carb on carb maybe.
Tofu, never had it. Heard its like rubber.

Deep fry, shallow fry or oven bake the cakes?

*Thanks Ed*

"Tofu, never had it. Heard its like rubber."

Bad, stale, or over-cooked tofu maybe. Good tofu is more like a stiff, but fresh, custard. It will cube and stand on its own, but basically vanishes before the teeth.

My local Japanese restaurant uses tofu cubes as an accidental drinking timer for their miso soup. By the time you've fished all of the tofu out of the soup with your chopsticks, the soup is cool enough to slurp down.

"Good tofu is more like a stiff, but fresh, custard"
Must try it

OK made the fishcakes had soybeans with horseradish sauce and fresh salad. Very nice but the sauce was a tad hot.

Cheers it went well and the wife likes me again.

Horseradish sauce goes from "nice flavor" to "open that firehose for me NOW" pretty quickly.

Note that my description of tofu left out the taste, because tofu has very little, normally. Distinctive, but very light, since the parts of the soy bean that ferment to give the strong flavor associated with soy sauce have largely been removed or neutralized in tofu.

Find someone who knows the right way to use tofu, and knows good tofu. I'd recommend a good Japanese restaurant, but you're too many timezones away for me to know any good ones near you.

There are no Japanese restaurants in my town but its OK a bloke recently introduced me to youtube [he was a bit weird though].
I found a great way to make Beef Stroganoff on it so I will check it out for Tofu cooking methods.
We have some good fiery Horseradish over here but I heard the hottest was found in CA.

Shallow fried the cakes until browned then finished them off in the oven.

Rice pilaf would make for a good side dish.

Creamy mashed potatoes and crispy stir-fried vegetables.