Recipe courtesy of Frank Janisch
Salmon Patties with White and Green Asparagus and Coconut Curry Sauce
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 977
- Total Fat
- 78
- Saturated Fat
- 21
- Carbohydrates
- 55
- Dietary Fiber
- 5
- Sugar
- 40
- Protein
- 22
- Cholesterol
- 59
- Sodium
- 1043
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
- 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.