Curried Salmon Cakes

Name: Curried Salmon Cakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 stalks celery, thinly sliced; 59 milliliters cracker meal or crushed saltines, plus more for sprinkling; 2 teaspoons curry powder, preferably hot; 1 large egg, lightly beaten; 2 Tbsps grated peeled ginger; 1 Juice of lime; 4 servings Kosher salt and freshly ground pepper; 1 mango, peeled, pitted and diced; 1 red bell pepper, seeded and diced; 454 grams skinless salmon fillet, halved crosswise; 1 bunch scallions, finely chopped; 8 Tbsps store-bought tartar sauce; 4 servings Vegetable oil, for frying

Need a dairy free and pescatarian main course? Curried Salmon Cakes could be a great recipe to try. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 26g of protein, 18g of fat, and a total of 367 calories. This recipe serves 4. A mixture of scallions, bell pepper, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

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.

Ingredients you will need

Curry Powder

Pepper

Salmon

Water

Salt

Equipment you will use

Microwave

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, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.

Ingredients you will need

Cracker Crumbs

Tartar Sauce

Green Onions

Ginger

Fish

Wrap

Egg

Equipment you will use

Plastic Wrap

Microwave

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.

Ingredients you will need

Curry Powder

Tartar Sauce

Bell Pepper

Lime Juice

Green Onions

Celery

Pepper

Mango

Salt

Equipment you will use

Whisk

Bowl

Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side.

Ingredients you will need

Cracker Crumbs

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with the mango salad and curried tartar sauce.

Ingredients you will need

Tartar Sauce

Mango

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

2stalks

celery, thinly sliced 59milliliters

cracker meal or crushed saltines, plus more for sprinkling 2teaspoons

curry powder, preferably hot 1large

egg, lightly beaten 2Tbsps

grated peeled ginger 1

Juice of lime 4servings

Kosher salt and freshly ground pepper 1

mango, peeled, pitted and diced 1

red bell pepper, seeded and diced 454grams

skinless salmon fillet, halved crosswise 1bunch

scallions, finely chopped 8Tbsps

store-bought tartar sauce 4servings

Vegetable oil, for frying

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon works really well with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Arcane Cellars Pinot Noir Blanc with a 5 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Arcane Cellars Pinot Noir Blanc

Produced from our own estate vines at Wheatland Vineyard, this dry "white" Pinot Noir is produced by pressing off whole cluster Pinot Noir grapes immediately after harvest. The resulting wine has intense floral aromas of honeysuckle, nectarine and gardenia and flavors of honeydew melon, white peaches, and rainier cherry. The wine has a rich, creamy mouthfeel but finishes clean, with notes of wet stone and a crisp flinty minerality.