Salmon Curry Cakes with Ginger and Pistachios

Salmon Curry Cakes with Ginger and Pistachios
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With ginger and pistachios, these salmon cakes are a little more exotic than usual, but they are delicious and make great leftovers. They also make wonderful appetizers. Redhead or Thinkpink work equally well in this flavorful recipe.
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Salmon Curry Cakes with Ginger and Pistachios
Print Recipe
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
With ginger and pistachios, these salmon cakes are a little more exotic than usual, but they are delicious and make great leftovers. They also make wonderful appetizers. Redhead or Thinkpink work equally well in this flavorful recipe.
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Ingredients
Curry-Lemon Sauce
Servings: Servings
Units:
Instructions
  1. Melt butter in small frying pan over medium heat, then add curry powder, cooking briefly until it darkens slightly and become aromatic. Add onion, jalapeno pepper, garlic and ginger. Cook for 2 minutes or until garlic is golden.
  2. Gently blend cooked ingredients, drained and mashed salmon, eggs, breadcrumbs, pistachios, parsley and salt & pepper in a bowl.
  3. Make 8 balls, pressing each into a nice salmon cake. You may also make 16 portions and serve as delicious and unique appetizers.
  4. Heat large frying pan over medium heat, add oil and fry a few cakes at a time about 3 minutes per side or until nicely browned
  5. Serve with Curry-Lemon Sauce or your favorite chutney.
Curry-Lemon Sauce
  1. Mix All ingredients thoroughly, refrigerate any leftovers to serve on your favorite sandwiches or wraps.
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Spring Mushroom and Pea Risotto with Salmon

Spring Mushroom and Pea Risotto with Salmon
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Votes: 1
Rating: 5
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This is such an easy, elegant and delicious dish it would be perfect as a weeknight supper or even as a dinner party staple. If you have any favorite risotto recipes it is so easy to add canned salmon to up the protein and make it a truly one pot meal.
Servings Prep Time
6 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 Servings 10 Minutes
Cook Time
15 Minutes
Spring Mushroom and Pea Risotto with Salmon
Print Recipe
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
This is such an easy, elegant and delicious dish it would be perfect as a weeknight supper or even as a dinner party staple. If you have any favorite risotto recipes it is so easy to add canned salmon to up the protein and make it a truly one pot meal.
Servings Prep Time
6 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 Servings 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. 1. In a saucepan simmer chicken stock
  2. 2. In a Large sauté pan slowly cook onions and mushrooms in butter over medium heat. After both have completely softened add the rice and cook until toasted, but not browned.
  3. 3. Add half of the peas and chicken stalk ½ cup at a time, stirring constantly
  4. 4. Once the rice is cooked to ‘al dente’ add the cream, parmesan, lemon zest and salmon and serve immediately.
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