Recipe courtesy of Frank Janisch

Salmon Patties with White and Green Asparagus and Coconut Curry Sauce

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  • Level: Easy
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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

  1. 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:

  1. 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:

  1. 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.
  2. PROCEDURE: Plate salmon patties in center of plate and nap with curry sauce, surround with asparagus and serve warm.