adapted from America’s Test Kitchen Makes 1 1/2 cups 1/2 cup soy sauce 6 tablespoons honey 1/4 cup ketchup 2 tablespoons fresh lemon juice 1 1/2 tablespoons hoisin 2 garlic cloves, minced 1 teaspoon grated ginger Whisk ingredients together in a small bowl. Begin basting salmon 5 minutes from the end of cooking.
Deviled Salmon Cakes
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 →