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Hong Kong Salmon Cakes with Baby Bok Choy Recipe

Hong Kong Salmon Cakes with Baby Bok Choy

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Average Rating:

Total Reviews: 40

Showing 21-30 of 40

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  • on November 01, 2006

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    This was excellent. I didn't make the bok choy with it since I didn't have any at the house. I thought it was a little dry without the sauce that your suppose to put over it. Overall, I'll probably make it again but with bok choy to see if there is a difference.

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  • on August 15, 2006

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    The flavor of the salmon cake was great! I did have a little trouble keeping all my salmon cakes intact, maybe i should try baking it next time. I'm not so sure about the sauce that goes w/ the bok choy.. it was too salty for me and I didn't really use it.

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  • on June 05, 2006

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    I have a son who hates fish, but loves these cakes. I am requested by the whole family to make them for every get together.

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  • on April 26, 2006

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    I used canned salmon and it worked beautifully. I replaced the pepper with a few shakes of dried red peppers and it was just right. We are looking for ways to add fish to our diet and this is an easy receipe I would recommend.

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  • on March 13, 2006

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    Great blend of flavors. Salmon is a strong flavored fish and many either like it or don't like it. The flavors blend to make salmon paletable to all.

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  • on February 05, 2006

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    This recipe was as delicious as it looked on TV. It tastes like something you would order at a fancy restaurant and it was pretty easy to make. Even my 19 month old liked it. Thanks Tyler!

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  • on December 30, 2005

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    Excellent blend of flavors. I've never had salmon that tasted so good. The Bok Choy compliments the salmon very well. This is now one of my favorites.

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  • on December 22, 2005

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    Easy - fresh salmon a plus

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  • on August 24, 2005

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    I've been looking for a new way to prepare salmon other than the usual grilling and putting it with some type of sauce - so when I saw Tyler's show on salmon, I was intrigued. I made the salmon cakes with little difficulty and my husband and I thoroughly enjoyed the salmon and sauce flavors. My husband thought the presentation of the dish was excellent and it was just so simple. Great recipe!

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  • on August 23, 2005

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    My family and I enjoyed the salmon cakes and my husband thought the sauce was excellant. I find when making any kind of seafood cake its best to refrigerate the cakes after preparing for at least 3-6 hours, this helps the flavors to marry and to keep them from crumbling. I also added a 1/4 cup of parmesan for extra taste.

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