• Curried Salmon Cakes

  Filed under Main Dishes - Seafood/Fish
  Jun 10
  I don’t know why, but sometimes, I have the hardest time following directions. Maybe it’s because I feel like I’m constantly distracted now that I have a toddler always at my feet. Maybe it’s because I feel like I have a million things going on in my life right now, and my mind is constantly going. Or maybe I just have a hard time following directions!!

  It seems like more and more, I’ll be making a recipe, and I’ll realize I’ve messed up one of the steps. Luckily, I can usually fix it and it rarely ruins a recipe. With this recipe, I was only making half. I usually half recipes since there are only 2 1/2 of us. I guess that was my first mistake, because with recipes like this one that call for 1 egg, it’s easy to mess up the whole step of only using half an egg. I realized that the mixture was quite wet, and then noticed my mistake. Oops! Luckily, all it took was a little bit of extra crushed crackers and no one would have known. And we ended up with a delicious dinner on our hands! Even Abbi loved this one – I’m beginning to think she is a lover of seafood!

  Curried Salmon Cakes
  from Food Network Magazine May 2010

  serves 4

  total time: 40 minutes

  1 pound skinless salmon fillet, halved crosswise
  2 teaspoons curry powder
  salt and pepper
  8 tablespoons tartar sauce
  1/4 cup cracker meal or crushed saltines, plus more for sprinkling
  2 tablespoons grated peeled ginger
  1 bunch scallions, finely chopped
  1 large egg, finely beaten
  1/2 red bell pepper, seeded and diced
  2 stalks celery, thinly sliced
  1 mango, peeled, pitted and diced
  juice of 1 lime
  vegetable oil, for frying

  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.

  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.

  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.

  Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce.

  *I made my cakes half the size so each portion was 2 salmon cakes.

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  4 Comments

4 Responses to “Curried Salmon Cakes”

1. 

   vanillasugar said on June 10th, 2010 at 11:14 pm

   i am one of those people that loves curry w/ salmon and a hint of chutney. so i love this deb.

   [Reply]

2. 

   Joanne said on June 11th, 2010 at 12:29 am

   I often find myself doing that as well! Who knew that eggs were not easily halved! These salmon cakes look and sound delicious. Then again, I love anything with salmon!

   [Reply]

3. 

   Kim said on June 11th, 2010 at 2:43 am

   They look so pretty on the plate! I bet the curry and salmon pair very well together.

   [Reply]

4. 

   kat said on June 11th, 2010 at 1:40 pm

   Oh this is great! We just reserved 20 lbs of salmon from a local fisherman who is fishing in Alaska

   [Reply]

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