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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thai salmon fishcakes with asian dressed salad. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Serve the Thai salmon fish cakes with the vegetable ribbons and a drizzle of the chilli dip. More Thai food inspiration: Thai chicken salad with peanut dress. Great recipe for Thai Salmon fishcakes with Asian dressed salad. #eatthaivisitthai I love the freshness and flavour profiles of Thai cuisine and was inspired by Tim Kerridge's new healthy foodie TV show to try this healthy but very filling and tasty supper.

Thai Salmon fishcakes with Asian dressed salad is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Thai Salmon fishcakes with Asian dressed salad is something that I have loved my entire life.

To get started 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 it.

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

They're light and refreshing main dish salads, combining fresh veggies (and sometimes fruit) with sweet, tangy, somewhat spicy Thai-inspired sauces and dressings. They're the perfect partner for summer picnics and barbeques. For the dressing, place the chilli, garlic and a pinch of salt in mortar. Use a pestle to pound to a rough paste.

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.

In a small bowl combine the chilli garlic paste, fish sauce, lime juice and palm sugar. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Fresh salmon (make sure to pat the salmon dry with a paper towel if you are using thawed frozen salmon); Green onions, garlic and ginger: Are what give these patties all of their flavor. Eggs, mayonnaise and panko breadcrumbs: Act as the binder for these thai salmon cakes. Sauces: Fish sauce and sweet thai chili sauce are added.

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