Thai Salmon fishcakes with Asian dressed salad
Thai Salmon fishcakes with Asian dressed salad

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, thai salmon fishcakes with asian dressed salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Thai Salmon fishcakes with Asian dressed salad is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Thai Salmon fishcakes with Asian dressed salad is something which I have loved my whole life. They’re nice and they look wonderful.

Asian Salmon Salad made with salmon dripping in a gorgeous Asian glaze on a fresh, vibrant salad drizzled with sesame dressing. Thus this Asian Salmon Salad was born. I deliberately cut the salmon into cubes so they cook faster - and also more surface area = high ratio of caramelisation.

To begin with this particular recipe, we have to prepare a few components. You can cook thai salmon fishcakes with asian dressed salad using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Thai Salmon fishcakes with Asian dressed salad:
  1. Get 600 g filleted and skinless salmon, chopped into pieces
  2. Take 100 g fine green beans, finely sliced
  3. Get 1 egg
  4. Make ready 2 tbsp Thai red curry paste
  5. Prepare 2 tsp Lemongrass paste
  6. Prepare 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
  7. Get 1 tbsp Fish sauce
  8. Prepare 2 carrots
  9. Prepare 1/2 cucumber
  10. Prepare small bunch coriander, chopped
  11. Take 4 radishes, finely sliced
  12. Make ready 1/2 red onion cut into fine half-moon slices
  13. Take Bag mixed salad
  14. Take 1 tbsp Rice Wine vinegar
  15. Get 1 tbsp Soy sauce
  16. Get 1 lime

Thai-style Salmon Fishcakes - Marion's Kitchen. Find this Pin and more on Asian Cookin g by Janet Greenwood. Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Perched atop a salad of bitter greens, these fishcakes make a nice lunch or light dinner.

Steps to make Thai Salmon fishcakes with Asian dressed salad:
  1. Pulse salmon, egg, lemongrass paste, Keffir lime leaves, red curry paste and fish stock in a food processor until combined but retaining some texture. Turn into a bowl and mix in the green beans. Chill, covered, until needed.
  2. Slice the carrots and cucumber into fine ribbons using a speed peeler. Pop into a large bowl along with the sliced onion, chopped coriander, bag of mixed salad and sliced radishes.
  3. Mix soy sauce and rice vinegar together and mix through the salad.
  4. Spray a large non-stick frying pan with oil. Heat to a medium heat.
  5. Using wet hands form evenly sized amounts of the salmon mixture into small patties.
  6. Fry for a few minutes or until you can see the patties go opaque halfway up the sides and are lightly browned. Flip over and cook for a few minutes until browned both sides.
  7. Serve with salad and a wedge of Lime to squeeze over.

Defrost the fishcakes in the refrigerator, then reheat over medium-low heat in a skillet filmed with nonstick cooking oil spray until the fishcakes. With no breadcrumbing and messy bowls of egg to contend I love a good fishcake and these Easy Salmon Fishcakes are my absolute favourite. Thai food often has loads of ingredients, but this is a stripped-down version. Use whatever white fish is fresh. This simple salmon salad is spicy and has a Southeast Asian dressing.

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