Adapted from Parade, October 2002 Makes 8 cakes I love this recipe, especially with romesco sauce and mixed lettuce. 1 can (15 oz) salmon, drained 1/2 cup finely diced onion 1/2 cup finely diced celery 1/2 cup corn kernels, canned or frozen (thawed, if frozen) Salt and freshly ground black pepper, to taste 1/3 cup … Read More →
Miso-Ginger Marinade
Bobby Flay Makes enough marinade for 4 salmon fillets, 8 ounces each 1/4 cup white miso (fermented soybean paste) 1/4 cup mirin 2 tablespoons unseasoned rice vinegar 2 to 3 tablespoons soy sauce 2 tablespoons minced green onions 1 1/2 tablespoons minced fresh ginger 2 teaspoons toasted sesame oil Mix together. Marinate fish 30 minutes, … Read More →