Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, thai salmon fishcakes with asian dressed salad. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Thai Salmon fishcakes with Asian dressed salad is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Thai Salmon fishcakes with Asian dressed salad is something which I have loved my whole life.
This salmon fish cakes recipe is a great staple to have for nights when you want a quick but flavour-packed dinner. Ginger and lemongrass make this pop. Asian Salmon Salad made with salmon dripping in a gorgeous Asian glaze on a fresh, vibrant salad drizzled with sesame dressing.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Get 600 g filleted and skinless salmon, chopped into pieces
- Get 100 g fine green beans, finely sliced
- Get 1 egg
- Get 2 tbsp Thai red curry paste
- Take 2 tsp Lemongrass paste
- Make ready 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
- Get 1 tbsp Fish sauce
- Make ready 2 carrots
- Prepare 1/2 cucumber
- Take small bunch coriander, chopped
- Make ready 4 radishes, finely sliced
- Prepare 1/2 red onion cut into fine half-moon slices
- Get Bag mixed salad
- Prepare 1 tbsp Rice Wine vinegar
- Make ready 1 tbsp Soy sauce
- Get 1 lime
Thai Broiled Salmon with easy homemade sweet chili sauce cooked until caramelized on top and Succulent salmon infused with a ginger, lime, chili and cilantro dressing, and baked until · These low-carb Thai-style fishcakes are made with salmon and prawns and served with a ribbon salad of. Thai food often has loads of ingredients, but this is a stripped-down version. Use whatever white fish is fresh. Easy Teriyaki Salmon served on a bed of Asian Noodles made with brown rice noodles, fresh veggies and a homemade Asian Sesame Dressing!
Instructions to make Thai Salmon fishcakes with Asian dressed salad:
- 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.
- 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.
- Mix soy sauce and rice vinegar together and mix through the salad.
- Spray a large non-stick frying pan with oil. Heat to a medium heat.
- Using wet hands form evenly sized amounts of the salmon mixture into small patties.
- 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.
- Serve with salad and a wedge of Lime to squeeze over.
The noodle salad is loaded with crunchy veggies and tossed in my favorite asian sesame dressing. The trick to this dressing being so good is the sesame. Perched atop a salad of bitter greens, these fishcakes make a nice lunch or light dinner. Defrost the fishcakes in the refrigerator, then reheat over medium-low heat in a skillet filmed with nonstick cooking oil spray until the fishcakes. Flake the cooked salmon into large chunks and fold into the rice salad while still warm.
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