0 10/31/2010 life Food

Curried Salmon Cakes

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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?
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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 
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Serve with the mango salad and curried tartar sauce.

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