Salmon Patties with White and Green Asparagus and Coconut Curry Sauce

Level:
Easy
Ingredients
  • For the Salmon:
  • 1 can salmon
  • 1/2 can sweetned condensed milk
  • 1 tablespoon freeze-dried chives
  • 1/4 cup bread crumbs, plus more to coat
  • 2 tablespoons olive oil, for frying
  • Salt and freshly ground black pepper, to taste
  • 1 Recipe white and green asparagus, (recipe follows)
  • 1 recipe coconut curry sauce, (recipe follows)
  • COCONUT CURRY SAUCE:
  • 6 ounces unsweetend coconut milk
  • 2 ounces soy milk
  • 2 tablespoons curry powder
  • Salt and freshly ground black powder
  • WHITE AND GREEN ASPARAGUS:
  • Olive oil, to saute
  • 1 can green asparagus
  • 1 can white asparagus
  • 1 teaspoon dried minced onion
  • Salt and freshly ground black pepper, to taste
Directions
For the Salmon:

In a medium bowl, mix together ingredients. Season with salt and pepper. Roll the patties in extra breadcrumbs and transfer to a hot saute pan with the olive oil. Pan fry until golden, about 2 minutes for each side. Plate the patties with white and green asparagus and coconut curry sauce.

COCONUT CURRY SAUCE:

In a small saucepan over medium heat, add all ingredients. Reduce until the sauce coats the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper. Add 1-ounce water if the sauce is too thick.

WHITE AND GREEN ASPARAGUS:

In a large saute pan over high heat, heat enough olive oil to coat the pan. Add the asparagus and minced onion. Saute until glazed, about 2 minutes. Season with salt and pepper.

PROCEDURE: Plate salmon patties in center of plate and nap with curry sauce, surround with asparagus and serve warm.


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