Hong Kong Salmon Cakes with Baby Bok Choy

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Excellent! I took some advise from a previous rating and added shitakes to the bok choy cooking them first then adding the bok choy. I cooked salmon cakes and bok choy in separate pans so they would be done together. Also tried the sweet chili sauce on the salmon cakes and left the soy/oyster sauce for the bok choy. Excellent! Served with the Butterscotch Black Pepper Carrots and my husband is still raving! A definite repeat.

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- I didn't make the bok choy, I simply used Thai Sweet Chili Sauce (the stuff you use for egg rolls and it was amazing!
- For the "Green Chili's" I used a habanero and a jalepeno, because that is what I had- It was the appropriate amount of heat
- I used Panko bread crumbs
- I pan fried- 2:30 per side
- Recipe made 14 cook-sized cakes with 2 lbs of salmon

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Did not make the cakes because I made the Salmon on a wood plank. Used the bok choy as the vegetable.

I made one large change to the recipe. I added a trio of mushrooms. Shitake, King oyster (sliced long ways and Enoki.

After searing the ginger I added the sliced King oyster and sautéed for just a minute then added the bok choy and water. Browned that for a minute and added the rest of the mushrooms and cooked until the bok choy was done.

Removed all the ingredients and made the sauce. A little too salty, next time reduce the amount of soy.

The wife loved it.

BTW, if you have an outside stove, make it outside. Searing mushrooms in hot peanut oil makes a mess..

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Best salmon cakes ever!

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Really fresh-tasting and delicious. Plus, a welcome (and healthier alternative to the Southern version of salmon patties I've cooked in the past for my South Carolinian husband.

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even using low-sodium soy sauce, I thought the sauce was a bit too salty. I'mm definitely make this again with some modifications.

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We could not stop raving about this recipe. As another reviewer suggested we used half sesame and half peanut oil. The sauce is just the icing on the cake.

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Tyler continues to amaze with the diversity of his dishes! Being an Asian American, i try to combine Classic ingredients with an Asian twist and this rocks! i made it for the family and they absolutely LOVED it! there were about 10 people so i made 2 full salmon filets (bought at Costco and there was barely enough for me to eat! great raves from the kids and adults!

tip: instead of using peanut oil, i used sesame. it give it an extra kick of asian flair.

THANKS, TYLER!

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i've made these a couple times and i think they just keep getting better. i used panko flakes instead of the bread crumbs and they came out great! they work great for entertaining too..

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the flavor was good but the cakes didn't hold together. i think i would have had better luck chopping the salmon into smaller-than dice in the food processor (or even use <gasp> canned salmon. the fresh bread crumbs (pepperidge farm white bread clumped together and didn't add to the texture or to holding the cakes together. sorry tyler, i usually have better luck with your recipes!