Lunch
Thai Salmon Cakes with Spicy Aioli
40 min377 kcal
Crunch into plump, flaked salmon, pomegranate seeds' sweet pop, and a sprinkle of crisp cilantro as you take your first bite of these Thai Salmon Cakes with a dollop of creamy, spicy aioli to tie it all together. The aromatic warmth of toasted coriander wafts through the air, teasing the senses before the first bite. These cakes' tender crunch and subtle spiciness make them impossible to resist.
Ingredients
- ⅔ lb salmon fillet
- ⅔ cup breadcrumbs
- ⅛ cup chopped cilantro
- ⅛ cup grated carrot
- 1⅓ tablespoons olive oil
- ⅔ tablespoon lemon juice
- ⅔ teaspoon Thai red curry paste
- ⅛ cup mayonnaise
Method
- 1In a medium skillet, toast the coriander over medium heat, stirring constantly, until fragrant, about 1 minute.
- 2In a large mixing bowl, combine the flaked salmon, chopped onion, minced garlic, curry paste, flour, salt, black pepper, and ground coriander; mix with a fork until just combined.
- 3Stir in the panko breadcrumbs, egg, lime juice, fish sauce, and a pinch of salt until the mixture is cohesive and just holds together.
- 4Cover the mixture and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
- 5Using wet hands, shape the mixture into 6-8 patties about 3/4-inch thick, depending on desired size.
- 6Heat a large non-stick skillet over medium heat; add 1-2 tablespoons of oil and swirl to coat the bottom.
- 7Cook the patties for 3-4 minutes per side, or until they're cooked through and a thermometer inserted into the center reads 145°F.
- 8Drain the patties on paper towels and serve hot with spicy aioli and lime wedges on the side.
Nutrition per serving
377kcal
Calories
30g
Protein
22g
Carbs
19g
Fat
5g
Fiber
2050mg
Sodium
5.3g
Sat fat
59mg
Cholesterol
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