![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/04\/IMG_1251.jpg\" "\\"IMG_1251\\"")
<\/a><\/p>\nSalmon Cakes with BBQ and Blue Cheese Sauce<\/strong> I’ve never thought about serving seafood with BBQ sauce or blue cheese. For some reason, I thought BBQ sauce or blue cheese were for meat. I was at a seafood restaurant in Galveston, TX about a month ago, and I had a wonderful oyster dish for appetizer there. Oysters were deep-fried with a BBQ flavored dry rub and they were served with creamy blue cheese sauce. They were delicious!! I grew up in Japan where it was quite easy to find fresh oysters, and I always preferred raw oysters over cooked ones. But this dish I had in TX was so good and I have to say this was certainly one of the best oyster dishes I’ve ever had. <\/p>\n Unfortunately, there is no way I can get quality oysters in Minnesota. But I still wanted to re-create the flavorful combination of BBQ flavor and blue cheese. Here are salmon cakes I made at home. They were served with BBQ sauce and simple blue cheese sauce.<\/p>\n salmon cake: salmon, green onion, bread crumb, egg, salt, pepper Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n \u3000<\/p>\n \u5473\u3092\u91cd\u306d\u308b\uff1a\uff22\uff22\uff31\u30bd\u30fc\u30b9\u30fb\u30d7\u30e9\u30b9\u30fb\u30d6\u30eb\u30fc\u30c1\u30fc\u30ba\u30bd\u30fc\u30b9<\/strong> \u5148\u65e5\u3001\u201c\u7a4d\u307f\u91cd\u306d\u308b<\/a>\u201d\u3068\u3044\u3046\u8a71\u3092\u3057\u305f\u3051\u308c\u3069\u3001\u4eca\u56de\u306f\u201c\u5473\u3092\u91cd\u306d\u308b\u201d\u7de8\u3002<\/p>\n \u4e00\u3064\u306e\u6599\u7406\u306b\u3001\u5473\u3092\u91cd\u306d\u3066\u3044\u304f\u3001\u3068\u3001\u5168\u4f53\u306e\u5473\u306b\u5965\u884c\u304d\u304c\u51fa\u308b\u3068\u3053\u308d\u304c\u597d\u304d\u3002 \u3067\u3001\u5199\u771f\u306e\u6599\u7406\u306f\u3001\u9bad\u30cf\u30f3\u30d0\u30fc\u30b0\u306b\u3001\uff22\uff22\uff31\uff08\u30d0\u30fc\u30d9\u30ad\u30e5\u30fc\uff09\u30bd\u30fc\u30b9\u3092\u304b\u3089\u3081\u3066\u3001\u3055\u3089\u306b\u30d6\u30eb\u30fc\u30c1\u30fc\u30ba\u30bd\u30fc\u30b9\u3092\u4ed5\u4e0a\u306b\u306e\u305b\u305f\u3082\u306e\u3002 \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Salmon Cakes with BBQ and Blue Cheese Sauce Dinner April 4, 2010 I’ve never thought about serving seafood with BBQ sauce or blue cheese. For some reason, I thought BBQ sauce or blue cheese were for meat. I was at a seafood restaurant in Galveston, TX about a month ago, and I had a wonderful […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-12031","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12031"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12031\/revisions"}],"predecessor-version":[{"id":12145,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12031\/revisions\/12145"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDinner April 4, 2010<\/em><\/p>\n
\nblue cheese sauce: mayonnaise, blue cheese, rice vinegar, sugar, salt, pepper <\/p>\n<\/a> <\/a><\/p>\n<\/a><\/p>\n
\n\u5915\u98df\u30002010\u5e744\u67084\u65e5<\/em><\/p>\n
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\n\u3057\u3063\u304b\u308a\u7518\u8f9b\u304f\u5473\u304c\u3064\u3044\u305f\u3059\u304d\u713c\u304d\u3001\u305d\u306e\u307e\u307e\u3067\u3082\u7f8e\u5473\u3057\u3044\u3093\u3060\u3051\u308c\u3069\u3001\u305d\u3053\u306b\u3001\u751f\u5375\u304c\u52a0\u308f\u308b\u3068\u7f8e\u5473\u3057\u3055\u30a2\u30c3\u30d7\uff01\u3068\u306a\u308b\u3088\u3046\u306b\u3002<\/p>\n
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