Thai Salmon Patties Food

THAI-SPICED SALMON CAKES

Thai-Spiced Salmon Cakes image

These salmon cakes need gentle handling as the big, tender chunks of salmon can make them crumbly during shaping; if that happens, just carefully reassemble them. Serve with lightly dressed greens and Sriracha mayonnaise. You can buy the latter or make it by stirring a little of the hot sauce into your favorite mayonnaise along with a squeeze of lime juice.

Provided by Lynne Curry

Yield 4

Number Of Ingredients 13

Ingredients

4 large scallions, chopped (about 3/4 cup)
3 medium cloves garlic, peeled
1 1-1/2-inch piece fresh ginger, peeled and cut into 1/4-inch-thick slices
1 small shallot, peeled
1/4 tsp. finely grated lime zest
1 Tbs. fresh lime juice
1 Tbs. fish sauce
1 tsp. granulated sugar
Fine sea salt
1 large egg
1 lb. skinless salmon fillet (pin bones removed), preferably wild, cut into 1-inch pieces
1/3 cup plain panko
Vegetable oil, for frying

Steps:

Put the scallions, garlic, ginger, shallot, lime zest and juice, fish sauce, sugar, and 1/4 tsp. salt into the bowl of a food processor. Pulse to make a coarse paste. Add the egg, and process until blended, about 5 seconds.
Put the fish and panko into the food processor bowl. Pulse in two short bursts, scrape down the bowl, and pulse once more; the salmon mixture should still be coarse. Transfer to a mixing bowl, and gently stir or fold by hand to combine, if necessary.
Divide the salmon mixture into four portions, and handle lightly to form four patties, each one about 4 inches in diameter. Heat a large nonstick skillet over medium heat, and add enough oil to lightly coat. Cook the patties on each side until lightly browned and just cooked through, 6 minutes total, then serve.

Nutrition Facts : ServingSize 4, Calories 360 kcal, Fat 210 kcal, SaturatedFat 3.5 g, TransFat 24 g, Carbohydrate 8 g, Sugar 2 g, Fiber 1 g, Protein 29 g, Cholesterol 120 mg, Sodium 600 mg, UnsaturatedFat 18 g

SPICY THAI SALMON CAKES

Spicy Thai Salmon Cakes image

I make these up and freeze to use the last bits off the wonderful wild salmon we have on the West Coast. After steaking and filleting, I will steam the carcasses to get all the remaining morsels. Yes, you can just use purchased salmon as well. Note that the wild king/coho salmon on the West Coast have much more taste than farmed salmon though.

Provided by Comedie

Categories Thai

Time 40m

Yield 10-12 cakes, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 shallots, thinly sliced
1 -2 teaspoon dried red pepper flakes (optional)
2 kaffir lime leaves, thinly sliced (or lime zest)
1 1/2 teaspoons Thai red curry paste (plastic tubs in oriental food sections)
1 egg
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons mayonnaise
1 teaspoon cornstarch
1/4 lb raw shrimp, minced
1 lb boneless salmon, steamed 15 minutes and flaked
1 tablespoon fresh cilantro, chopped

Steps:

Combine everything but salmon in food processor and process until smooth.
Mix in salmon and cilantro.
Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
Dust patties with cornstarch on both sides.
If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).

THAI SALMON

Thai salmon image

Fresh grilled salmon, steamed white rice with a touch of lush asian spices. Served on a bed of diced red onions and cucumber.

Provided by davenant

Time 1h20m

Yield Serves 1

Number Of Ingredients 0

Ingredients

Steps:

Marinade salmon overnight.
Boil rice for roughly 15 to twenty minutes.
Grill or barbecue salmon until edges become crispy and salmon is firm to the touch, unless preffered rare in the center.
Create the sour chilli dipping sauce.
Plate up, serve meal and enjoy.

THAI TASTE'S THAI FISH CAKES

Thai Taste's Thai Fish Cakes image

Combining the fresh flavours of salmon with the zing of Thai spices, these fish cakes from Thai Taste not only look beautiful but taste amazing too.

Provided by clemmiecorlett

Time 15m

Yield Serves 4

Number Of Ingredients 13

Ingredients

450g (1lb) skinless fish fillets (salmon, haddock, etc) cut into chunks
4 spring onions, finely sliced
1 red chilli, deseeded and finely chopped
2 tbsp Thai Taste Red Curry Paste
2 tbsp fresh coriander leaves
1 tbsp Thai Taste Palm Sugar
1 tsp Thai Taste Fish Sauce
1 tbsp fresh lime juice
50g (2oz) fine green beans, finely sliced
1 tbsp Thai Taste Rice Bran Oil, for frying
Dipping sauces
Lime wedges
Shredded spring onions

Steps:

Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
Transfer to a bowl and stir in the sliced green beans.
Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

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