I was looking for something quick and easy to make on a Sunday evening with a fridge that desperately needs stocking. I started rummaging through my pantry and found a box of Japanese buckwheat noodles and a 15 oz can of salmon. So I threw this together in a jiffy. It came out pretty good. I wish I had something to garnish it with. No fresh herbs or scallions to speak of here.
For the crab cakes I used one large can of salmon, about 1.5 cups of crushed up Ritz crackers (love the buttery flavor), the zest of one whole lemon, two eggs, salt, pepper and about 1/2 teaspoon of Old Bay seasoning. These were mixed up gently and shaped into patties. They were quickly fried in olive oil until brown and crispy.
I served them on a cold soba salad. I cooked the noodles just until tender and cooled them. I also finely shredded some romaine lettuce (that’s the only thing green I had in the house). This was flavored with a bit of sesame salad dressing and bit of spicy Korean red chili paste (gochujang).
I’ve never thought of using crackers in fish cakes, only bread crumbs. I’ll be sure to remember that when I have no breadcrumbs available!
Hmm, yes, I suppose you could use any kind of bread crumb or cracker to help bind it together. Of course lighter bread crumbs would make for a lighter textured cake. But crackers will do in a pinch.
Mmmm, I adore soba noodles… I never thought of topping them with salmon cakes! Such a great idea! I was planning on turkey variations all week, but now I’m definitely fixing salmon cakes for a bit of mid-leftovers variety… Thanks for the inspiration!
Those look like they turned out nicely, I recently did garlic pesto salmon cakes. These a great and cheaper change from your standard crab cakes.
I fixed these last night as per your directions, and oh my, they’re scrumptious! The ritz crackers do add the most delightful flavor – I prefer them to breadcrumbs now. I actually left the crackers a bit chunky when I was crushing them, and the pieces of cracker browned nicely and added a nice crunchy element… Thank you for the fabulous recipe!