July 30, 2013

Coconut Curry Salmon Cakes

I've been wanting to try this recipe by Eat-Spin-Run-Repeat for some time now, and finally found the time to do my food prep last night so the salmon could really marinate and soak in all the delicious flavors.
Coconut Curry Salmon Cakes with Grilled Corn
Ingredients (for 3-4 cakes)
  • 2 ears of corn
  • 1/4 t curry powder
  • 1/4 t ground ginger
  • yogurt butter
  • 1/4 cup plain Greek yogurt
  • 1-2 t sriracha sauce
  • 2 T lime juice
  • 1/2 t curry powder
Salmon Cakes 
  • 1/4-1/2 lb. fresh salmon 
  • 1/2 t minced garlic 
  • 1/4 cup celery, diced 
  • 1/4 cup red bell pepper, diced 
  • 1/4 cup unsweetened coconut flakes 
  • 1/2 cup old fashioned rolled oats 
  • 1 t basil, chopped 
  • 1 egg white 
  • 1/2 t fresh ginger, grated 
  • 1/8 t cayenne pepper 
  • 2 t red curry paste 
  • 1/2 a lime, zest & juiced
  • Lime wedges, garnish
  1. Spread a very thin layer of butter on the corn then sprinkle with seasonings
  2. Grill corn, turning occasionally, until kernels turn bright yellow
  3. To make the sauce, stir together all 4 ingredients in a small bowl; set aside
  4. Preheat oven to 375 degrees F
  5. Combine all ingredients for the salmon cakes in a bowl; stir until a coarse mixture forms
  6. Portion out the mixture into 3-4 even sized portions and form into patties
  7. Place the patties on parchment paper and bake for 20 minutes
  8. Flip each salmon cake and bake for another 15-20 minutes or until the edges appear crispy
  9. Enjoy with lime wedges and dipping sauce
Adapted From:Eat-Spin-Run-Repeat

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