I’m not sure if you’ve ever tried canned tuna or salmon patties – but they’ve never been my favourite. So, I was so happy when I came across this spin on Salmon patties. It is so refreshingly delicious. With fresh salmon, Indian punctuated flavours, a refreshing mango salad on top and a delicious curried tartar sauce, this dish makes a perfect appetizer or entrée.
It was so good I may have eaten all of it on my own… Shhh…
let me know if you try this one out. What’d you think?
Curried Salmon Cakes
Adapted from Food Network Magazine
Couch to plate in: 45 minutes
1 pound skinless salmon fillet, halved crosswise
2 teaspoons curry powder
Kosher salt and freshly ground pepper
8 tablespoons tartar sauce
1/4 cup crushed saltines, plus more for sprinkling
2 scallions, finely chopped
1 large egg, lightly beaten
1/2 red bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 mango, peeled, pitted and diced
Juice of 1 lime
Vegetable oil, for frying
- Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl.
Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly.
- Stir in 1 tablespoon tartar sauce, the cracker meal, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.
- Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste.
- Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels.
- Serve with the mango salad and curried tartar sauce.