This unique and lighter version of a fish cake can be served as a hearty but light entree, or use smaller portions as protein toppers on a crunch cabbage salad, or appetizers for a spa party.
Ingredients
SALMON CAKES
16ozfresh salmon fillets- approximately 4 oz each - or try ocean trout
1-1/2tablespoonsThai yellow curry paste
1wholefresh scallion / spring onion - chopped
1tablespoonfresh coriander (cilantro)- chopped
1teaspoonfresh lemon grass- chopped (or use paste)
½wholeThai chili- seeded and chopped fine
1wholelime- zested and juiced
Salt and pepper- to taste
CABBAGE SALAD
1basketcherry tomatoes- cut in half
1wholecucumber- julienned
1-1/2cupsred cabbage- sliced
1-1/2cupsNapa cabbage- sliced
3wholegreen onions (scallions) - sliced
½wholeSpanish onion- finely sliced
2wholecarrots- julienned
1-1/2cupscooked rice noodles- optional
¼bunchfresh coriander (cilantro)- chopped
¼bunchfresh mint leaves- choopped
1wholefresh mango - diced
½cuproasted peanuts
Instructions
CAKES
Pre heat oven to 180 degrees.
Place fish in a food processor and pulse just until coarsely chopped. Take care not to over mix or "turn to mushy paste." Keep some texture!
Place fish in a bowl and add all other cake ingredients and mix thoroughly.
Shape into 8 even patties and place on a parchment paper lined baking tray.
Bake in the oven for 12 minutes.
SALAD
In a large bowl, mix all ingredients together EXCEPT the mango and peanuts.
Place the salad onto the plates and then garnish with the fresh mango and peanuts, and top with salmon cakes -- 2 per portion as an entree.
Spa Index Kitchen Notes
As an entree, plate 1/4 of the salad, with 2 cakes, for single serving. As an appetizer, using a small scoop of salad and top with a single salmon cake. Serve with your favorite Thai dipping sauce, if desired -- try to find a sugar-free version, and adjust your numbers accordingly.
Tried this recipe?Mention or tag @SpaIndex so we can share!