Monday, January 26, 2009

salmon cakes with steamed asparagus and baked sweet potato

Okay, I know that some people may think sweet potatoes do not go with salmon, but I wanted some color on the plate. ;)

This salmon cake recipe is one that I have used before and came from my Cuisine at Home magazine.  The last time I used fresh salmon, so I decided to try out canned salmon this go around.  I also reduced the sriracha sauce to keep the heat down.  Overall, I thought the flavor was good, but for some reason, the cakes did not hold together well.  I think they need a little more egg.

You all are probably tiring of seeing pictures of asparagus spears here, but we love them.  They are one of the few green vegetables that Chef D likes, so I fix them often.

All the potato needed was a sprinkling of our special cinnamon-sugar mixture (vietnamese cassia cinnamon with turbinado sugar) and a little butter (well, I used smart balance light since I am watching my calories).  

All in all, I thought this was a pretty good meal for under 400 calories.

1 comment:

Barb said...

I am so drooling here:)