CEimB: Salmon Cakes with Ginger Sauce

by Joanne on August 19, 2010

This weeks pick is by Sarah of Sarah’s Kitchen Adventures. Check her site for a terrific recipe recap or go to Food Network for the Ellie recipe.


I’m rushing through this one because we made a quick dinner (I knew Ellie’s recipe would be very easy to prepare), then took off to see the baby:  Dylan. 

The ingredients changes:

  • whole-wheat sandwich bread.  Swapped for Multi-Grain Arnold Sandwich Thins *Comps. of Food Buzz!
    • DSC_5345 

    * Remove crusts from the bread, break into pieces – I used one sandwich thin and since there are no crusts on the thins simply chopped multi grain thin into small pieces.  No time to dirty the food processor. 

    Creamy Ginger-Sesame Sauce

    Used the non fat Greek yogurt and skipped the mayonnaise.


    These salmon cakes were really good and the ginger sesame sauce was terrific on top.  Then we added a slice of Reduced Fat Swiss cheese and  WOW! YUM-O!


    Cheese makes everything taste a little bit better.

    I’ve pretty much salmoned myself silly lately:  Salmon Tues. night. Salmon for lunch Wednesday. Salmon cakes for dinner.  I can feel all those healthy Omega-3’s coursing through my body.

    Great pick Sarah.  We really liked the taste of the cakes plus the sauce and the ease of making this recipe was a real plus on such a rushed week night.   What a unique texture the water chestnuts added. I’ll have to use them again in tuna burgers.

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