Curried Salmon Cakes

Name: Curried Salmon Cakes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters finely chopped apple; 59 milliliters fine dried bread crumbs; 1 teaspoon curry powder; 2 larges eggs; 59 milliliters thinly sliced green onions; 4 servings Lemon-curry aioli; 2 Tbsps mayonnaise; 1 teaspoons paprika; 0 teaspoons pepper; 397 grams pouches (about each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skinless; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Curried Salmon Cakes a try. This dairy free and pescatarian recipe serves 4. One serving contains 292 calories, 24g of protein, and 18g of fat. Head to the store and pick up paprika, pink salmon, curry powder, and a few other things to make it today. To use up the apple you could follow this main course with the Apple Party! From the Vault – Apple Craisin Bread Pudding as a dessert.

Instructions

Beat eggs with a fork.

Ingredients you will need

Egg

Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.

Ingredients you will need

Breadcrumbs

Curry Powder

Mayonnaise

Paprika

Onion

Pepper

Salmon

Apple

Wrap

Equipment you will use

Plastic Wrap

Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.

Ingredients you will need

Salmon

Cooking Oil

Equipment you will use

Frying Pan

Serve cakes with aioli.

Ingredients you will need

Aioli

Equipment

Plastic Wrap

Frying Pan

Ingredients

Servings:

118milliliters

finely chopped apple 59milliliters

fine dried bread crumbs 1teaspoon

curry powder 2larges

eggs 59milliliters

thinly sliced green onions 4servings

Lemon-curry aioli 2Tbsps

mayonnaise 1teaspoons

paprika 0teaspoons

pepper 397grams

pouches (about each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skinless 1Tbsp

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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 Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.