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Article: Give savory salmon cakes Japanese flair
- Article from:
- Elm Leaves (Elmwood Park, IL)
- Article date:
- October 2, 2008
CopyrightCopyright 2008, Elm Leaves, Pioneer Press. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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Oftentimes, people look to seafood when they want some lighter fare. They soon find that seafood is not only lighter, but delicious as well.
The following recipe for Salmon Korroke from Hugo Arnold's the wagamama cookbook (Kyle Books), recreates Japanese cooking with one-pot meals.
Salmon Korroke7 oz. floury potatoes, peeled and quartered10 1/2 oz. salmon fillet3 T canned corn, drained7 T vegetable oil1 onion, peeled and finely chopped1 small carrot, peeled and finely chopped1/4 C frozen peas3 eggs4 heaped T flour2 oz. bread crumbs2 T amai sweet sour sauce 2 T wagamama salad dressing2 large handfuls of mixed salad greens2 T wakame, or seaweed, soaked in warm water for 5 minutes
Put the ...