…though I may tweet a bit or upload a photo or two.
Here’s a simple salmon cake that I infused with some Asian flavors.
I had a small amount of salmon in the refrigerator along with half a baked potato. Neither particularly appealed to me. What to do? Toss them (how could I throw good food away)? Or make salmon cakes? In good conscience I decided on salmon cakes. Because I was not really ‘feeling it’, I decided to take them to the Far East with a few Asian spices.
5 spice powder
egg beaten with soy sauce
dab chile paste
dab tamarind paste
Mix everything together and coat with panko crumbs and sesame seeds. Refrigerate till you are ready to fry.
I served it with a salad of lettuce, radish, water chestnuts, string beans and mushrooms dressed with rice vinegar and olive oil (and a splash of wasabi flavored sesame oil).
Finishing Touch. Garnish topping with chow mein noodles and chopped cilantro.