Wednesday, May 25, 2011

trying new recipes

gingersesame It has been some time since I've made a main dish with fish, so I was thinking of doing some salmon.

Then I found a really old can of halibut in my pantry and decided to make Ellie Krieger's salmon cakes using the canned halibut.

According to my archives it has been awhile since I've made these patties and that time I used a canned of smoked halibut.

This time, the halibut wasn't smoked so I tried the creamy ginger-sesame sauce which is in her "The Food You Crave" cookbook (same page as the salmon cakes).

She says that the sauce "makes a fantastic dip for raw vegetables, especially snow peas."

So, instead of raw, I served steamed asparagus and carrots.

The sauce is really easy to put together, I think the thing that took the longest was draining the liquid from the yogurt for the sauce.

NOTES: The combination of ginger, shoyu & sesame oil matched these patties and veggies perfectly. I think this sauce would be perfect on an Asian-type of salad too, creamy without all the calories. The serving size for the sauce is 1.5 tablespoons but I only used 1 tablespoon. I would definitely make this again.

halibut Since I only made half the recipe of the patties & sauce, I had 6 patties. We ate 4 for dinner and with the other 2, we had halibut sandwiches for breakfast...delicious.

14 comments:

jalna said...

Ooooh, looks so yummy!

Japan Australia said...

I eat quite a lot of salmon, but it is usually baked or pan-fried. Might be a good idea to give those patties a go for something a bit different.

Japan Australia

K and S said...

Thanks Jalna!

Hope you like the patty version J-A!

Take care.
Kat

Rowena... said...

Coulda fooled me. When I saw the pic on flickr i thought it was fresh halibut!

KirkK said...

Hi Kat - That combination of flavors sounds like something I'd enjoy!

myra said...

It looks yummy!

I was wondering when you cook American recipes do you use American measurements and when you cook Japanese recipes do you follow the Japanese measurements or convert them to cups, etc.?

I like to look at Cookpad Japan but doing the conversions for the recipes always seems like too much work.

Nami @ Just One Cookbook said...

Looks so delicious and healthy! Yeah the combination of ginger, soy sauce and sesesame oil sounds like our favorite kind of seasoning!

K and S said...

Thanks Rowena, glad I fooled you :)

Thanks Kirk, Hope you give it a try.

Thanks Myra, I don't convert measurements. Like in Japanese recipes whenever it says "oosaji 1" I use 1 tablespoon. I have also have a clear measuring cup that has metric and American so that is also helpful. If a recipe says 50 ml, then I use 1/4 cup...and so on. Sometimes, to figure out it does take some time, but I look at it as my "daily math" workout :)

Thanks Nami, definitely a favorite combination :)

Take care everyone!
Kat

K said...

Looks tasty! I have Ellie Krieger's book I should take a look through it soon :o)

K and S said...

Most of her recipes are very easy K, you should try :)

Take care.
Kat

Deb in Hawaii said...

That does look delicious. I am marking the dressing recipe down to try. I need to open my Ellie books. ;-)

K and S said...

That dressing is really versatile Deb in Hawaii, hope you give it a try!

Take care.
Kat

manju said...

I know you posted this quite a while ago, but salmon cakes are on our menu tonight with salads! We usually have them with a wasabi cocktail sauce but I'm going to add your ginger mayo one too! Great idea!

K and S said...

Hope you like the sauce Manju, super easy to put together :)

Take care.
Kat