recipe reviews for:

Asian Salmon Cakes with Creamy Miso and Sake Sauce

“A tasty flavorful appetizer, or great as a meal that uses lots of wonderful Asian flavors! You can also easily substitute for the ingredients and use leftovers too such as corn instead of onions, leftover salmon (BBQ'd, broiled or baked) instead of fresh or canned - and they still turn out great! A plus crowd pleaser!”

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Reviewed: Aug. 14, 2007

This recipe is amazing with a few mods: -saute onions (and cilantro if you prefer a mellow taste) before mixing with the salmon mixture -if you don't have heavy cream, use a combination of butter and milk. Then mix in some cornstarch or flour to thicken the sauce -Cut down the breadcrumbs by at least half! -If you don't have sake, use cooking wine or any type of white wine. -Cut the sauce recipe in half unless you will be using it for other recipes.

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Reviewer:

cinnybear

	Cooking Level: Expert Home Town: Orinda, California, USA
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Reviewed: Jul. 29, 2007

I made this recipe tonight to the letter. I tasted the sauce before serving and decided to add about a tsp of fresh grated ginger. It was delicious. Very simple recipe for salmon cakes and the sauce was just flavorful enough to complement without killing the taste of the salmon. I often make salmon cakes and get crazy with the ingredients trying to spice things up but this is a great recipe that lets you enjoy the simple goodness that is a salmon cake. I served this with steamed baby bok choy and the Vietnamese Rice-Noodle Salad recipe from this site (substituting hoisin sauce for the fish sauce and adding a tbsp of rice vinegar). Everything went together very well. Will definitely add this to my permanent recipe book. Thanks for sending it in. Oh, the sauce made a lot more than I needed for the 6 salmon cakes I got out of the recipe so I might try it as a pasta sauce tomorrow.

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JennyB

	Cooking Level: Intermediate Home Town: Stow, Massachusetts, USA Living In: New Orleans, Louisiana, USA
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Reviewed: Mar. 2, 2007

This recipe was great! My two year old even loved it!

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miyu


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Reviewed: Jan. 3, 2007

Great recipe! Nice variation on basic salmon patties. Did some tweaking because it did seem like proportions were out. Here are my changes: Sauce-doubled garlic to 4 cloves -doubled green onion to 2 stems -halved lime juice to 2 T. -added 2tsp. wasabi powder Patties-halved bread crumbs to 3/4 c. -used 1 lb. leftover salmon (fresh not canned, cooked) -finely mince onions -form into patties and refrigerate at least 15 minutes

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Kristina


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Reviewed: Oct. 14, 2006

These salmon cakes had way too much bread crumbs. I didn't taste any salmon. The sauce was okay but overall probably a waste of sake and miso paste. Thanks for the recipe though.

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Reviewer:

ajhk

	Cooking Level: Intermediate Home Town: Davis, California, USA
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Reviewed: May 8, 2006

These were wonderful!!! I used miso soup base, because I couldn't find miso paste and I used fresh salmon. Otherwise, I followed the recipe. They had a great flavor and texture and the sauce was fabulous. These were better than any crab/fish cakes I have tried.

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klzee

	Cooking Level: Expert Home Town: Chicago, Illinois, USA
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Reviewed: Jan. 30, 2006

I love crab cakes and was a bit apprehensive about using salmon and cilantro in this recipe. I didn't have any soy sauce on hand but I did have fish sauce (don't ask). The cakes along with the sauce were worthy of a fine Asian restaurant, baked or fried. I'll definitely add this dish to my reperatoire!

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Nelly


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Reviewed: Jan. 24, 2006

Not only did these cakes crumble, even when I tripled the amount of liquid binder, but they were mostly breadcrumbs with very little salmon. I'm the kind of person who actually wants to taste the crab in crabcakes, not the "filler". The sauce was really overpowering, not that tasty and a waste of sake.

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placecard


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Reviewed: Dec. 23, 2005

Very easy to make and was a bit hit at the party

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Akubra17


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Reviewed: Sep. 4, 2005

I enjoyed this recipe (and it was a hit with my 1 yr old, too, and "okay" with my 7 year old and 36 year old). I made quite a few modifications, because I made it impromptu. For the sauce, I did not have miso or sake. I added rice wine vinegar instead of the sake (not quite 1/4 cup) and extra lime. I think that the cakes are good on their own--better without the sauce--or maybe just a little lime/butter sauce would be good. I amended the cakes as well, since the proportion seemed off. I used a whole can of salmon (14 oz), and less bread crumbs--maybe 1 cup max? I had to use 2 eggs to get them moist enough. I added a bit of lime juice as well. My 7 year old complained that there were too many onions, so I'd chop them more finely next time.

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Reviewer:

JENNDON


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Reviewed: Apr. 19, 2005

Easy to prepare and quite delicious. The sauce seems flexible enough to use with chicken as well.

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Reviewer:

BIRDBOOT

	Cooking Level: Expert Home Town: Fort Worth, Texas, USA Living In: Nagaoka, Niigata, Japan
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