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Sauces for salmon cakes

To enhance the culinary experience of the salmon cakes from earlier this week, we have a choice of sauces.

These salmon cakes have a rich, crunchy, full flavor and can stand up on their own. But paired with one of these sauces, you’ve given yourself a slice of nirvana. 

Lime Dill Sauce

2 Tbl mayonnaise

1 Tbl sour cream, nonfat is okay

2 tsp lime juice

1 tsp dried dill

1 tsp  brown sugar

1/4 tsp worcestershire sauce

1/4 tsp soy sauce

A few drops of red pepper sauce like Tabasco

Whisk all these ingredients together and set aside.

Tartar Sauce

1/3 cup mayonnaise

1 Tbl  sour cream, non-fat is OK

2 Tbl sweet pickle relish

1 tsp worcestershire sauce

Whisk all these ingredients together and set aside.

Sweet and Sour Sauce

2/3 cup rice wine vinegar

2 Tbl dry sherry

½ tsp grated fresh ginger

1/3 cup brown sugar            

2 Tbl ketchup

2 tsp soy sauce

3 tsp corn starch

4 tsp water

In a small pot, heat vinegar, sherry, ginger, sugar, ketchup and soy sauce. Simmer until sugar is completely dissolved. Blend corn starch with water and whisk into simmering mixture. Cook for about one minute. Transfer to small bowl to cool.

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