Photo: Curried Salmon Cakes Recipe
Ingredients
- 1 pound skinless salmon fillet, halved crosswise
- 2 teaspoons curry powder, preferably hot
- Kosher salt and freshly ground pepper
- 8 tablespoons store-bought 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, lightly 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
Directions
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.
Per serving: Calories 536; Fat 34 g (Saturated 7 g); Cholesterol 112 mg; Sodium 767 mg; Carbohydrate 30 g; Fiber 3 g; Protein 27 g
Photograph by Antonis Achilleos
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By harleyq333
Alexandria, LA
on May 31, 2012
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Only change I made was using ground ginger powder instead of grated ginger. Came out really well, especially with the curried tartar sauce. Slightly expensive since we used fresh salmon but worth it.
By sophacuchien
on January 18, 2012
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Great tasting and easy - I added chopped red pepper and celery to the cakes and used already cooked salmon. I just added the curry to the egg, beat it a bit then added it to the rest of the ingredients. I finished the cakes in a 350 degree oven for about 5-10 minutes to heat them thoroughly. I didn't want them to become too browned in the fry pan. My Husband is not fond of curry, but liked these very much.
By simplysaid
on July 05, 2010
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My boyfriend doesn't like salmon, nor does he like curry dishes but he ALWAYS asks for me to make these. It's a super easy recipe, and the curry flavor isn't overwhelming like it can be from time to time.
I substituted panko for the cracker meal, it makes a great crust and gives it a nice crunch when you cut into the cake. And the 'salsa' to top them is also delicious, if you have mango that's not in season or a little under ripe, just add a tablespoon or so of agave nectar or honey, it sweetens it up perfectly.
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