This summer has gone by in a jiffy! I have no idea how the past few months have whizzed by. I had both my kids at home (from college) and lots of other visitors coming in and out of the house constantly. The result of all this activity was that even though I was cooking for a huge crowd almost every night of the week, I just didn’t have the time to take pictures and write down the recipes. So my blog went on a complete go-slow and now I see that I my numbers have declined so much that I am in mourning. I guess I have to work hard to revive my blog.
So now when the summer is winding down, all the kids have left for college. Out of sheer habit I am still cooking in large quantities even though there are just my husband and I at home now. Last night I made a Baked Teriyaki Salmon with jasmine rice and stir fried vegetables and even though my husband and I ate a lot, plenty of salmon was left over. This morning I made Asian flavored Salmon and Quinoa Cakes out of the leftover salmon and they came out really good. This is a great way to use up left over salmon or if you want to spike up the taste of canned salmon. I added soy sauce (as a salt substitute) and lots of fresh ginger to enhance the Asian flavor of the salmon cakes and panko bread crumbs to give the cakes an element of crunch on the outside. The cooked quinoa gave the cake some texture and also volume. I love this dish and this one is going to be a favorite on my repertoire.
1. 1 Lb of cooked Salmon (or canned pink salmon)
2. 1 cup of quinoa
3. A chunk of fresh ginger about 1.5 inches long
4. A small bunch of fresh chives
5. ½ red bell pepper
6. One small onion
7. 4 tablespoons of corn starch
8. 1 cup of panko bread crumbs
9. 2 tablespoons of soy sauce
10. 1 egg
11. 4-5 tablespoons of extra virgin olive oil (for slow cooking the salmon cakes in a non-stick pan)
1. In a medium saucepan add 1.5 cups of water over medium heat and when the water starts to boil, add the uncooked quinoa to the water and let it cook over low to medium heat. The quinoa takes about 10-12 minutes to cook.
5. Peel and finely chop the fresh ginger (in as small chunks as you can get them in – a fine dice is good because getting a chunk of ginger in your mouth is certainly not pleasant) and place the chopped ginger in the mixing bowl.
6. Using a fork shred the cooked salmon and add it to the bowl. If you are using canned salmon, squeeze all water out of the salmon and then mix the salmon with the rest of the ingredients in the mixing bowl.
12. In a large non-stick pan, add a tablespoon or so of extra virgin olive oil and over low heat cook the salmon cakes on both sides. You will need to cook these cakes in batches.
13. Serve the cakes with a little bit of soy sauce on the side to dip the cakes in. You can serve these (especially if you make small cakes) as appetizers or as an entrée (large sized ones) with rice on the side and some salad or stir-fried vegetables to go with them.