When I took and experimental whiff of the powder, my brain immediately went, 'salmon,' and I thought I'd make salmon cakes. It didn't take long for the ingredients to come together in my head. I surfed the web a bit until I had a good idea of the proportions and came up with this:
- 1 14.5 ounce can pink salmon (do not drain)
- 3 green onions, chopped
- 3/4 Cup of bread crumbs
- 1/2 teaspoon of celery seed
- 1/2 teaspoon of wasabi powder
- 1 Tablespoon soy sauce
- 1 egg, lightly beaten
- 1 t light oil
- 1/2 teaspoon Shichimi Togarashi (a Japanese red pepper mix that I utterly adore)
Preheat your oven to 350 F. Carefully (as in be prepared for splashing) de-can the salmon using a fork and take apart any large chunks. Combine with the rest of the ingredients, using a rubber spatula.
I wanted cakes, not patties, and while I know they're often fried, it made sense to me to use one of my muffin tins. Well, tin is really not the word, I have these:
I didn't press the mixture into the tin, rather I rolled it into six spheres, and then baked for 35 minutes.
For condiments, I put 2 T of mayonaise, 1t of soy sauce and 1 T of a creamy garlic hot sauce by Famous Daves in a ramekin and stirred until everything was evenly distributed.
For serving, I put 2 cakes on a bed of butterhead lettuce and squeezed a bit of lemon over.
For a first try, I think they're pretty damn good, but I have some plans for improvement most of which can be summed up in one word: MORE. Green onions, wasabi powder, Shichimi Togarashi. I got a little of the wasabi flavor, but not quite enough. Under consideration as additives are finely chopped celery (I rarely buy celery because I need so little at a time. I should check a local salad bar) and a shallot. Also more lemon. Many of the recipes I browsed have red pepper in them, but I think that would take away from the wasabi and I don't want that. Some shishito peppers on the side, maybe.
Now, I need crabmeat to go on sale......
For condiments, I put 2 T of mayonaise, 1t of soy sauce and 1 T of a creamy garlic hot sauce by Famous Daves in a ramekin and stirred until everything was evenly distributed.
For serving, I put 2 cakes on a bed of butterhead lettuce and squeezed a bit of lemon over.
For a first try, I think they're pretty damn good, but I have some plans for improvement most of which can be summed up in one word: MORE. Green onions, wasabi powder, Shichimi Togarashi. I got a little of the wasabi flavor, but not quite enough. Under consideration as additives are finely chopped celery (I rarely buy celery because I need so little at a time. I should check a local salad bar) and a shallot. Also more lemon. Many of the recipes I browsed have red pepper in them, but I think that would take away from the wasabi and I don't want that. Some shishito peppers on the side, maybe.
Now, I need crabmeat to go on sale......
