Delicious! Salmon Curry Cakes with Ginger and Pistachios

There is nothing better than crab, but why use it in this spicy recipe?  Crab is best eaten on its’ own, needing no enhancement. On the other hand, canned salmon shines in this very delicious recipe which originally called for crab.  Economical, but no less nutritious,  pink salmon works just fine.  Lacking any good photos of the salmon cakes, here is a beautiful shot from the land where the salmon was harvested.

When you take your first bite, think of this picture and mumble “God Bless William Seward in his foresight to buy Alaska!”

Traveling to the fishing grounds the day after a big storm.

Traveling to the fishing grounds the day after a big storm.

Salmon Curry Cakes with Ginger and Pistachios

With pistachios and ginger these salmon cakes are a little more exotic than usual, but they are delicious and make for a nice lunch the next day. They would also make wonderful appetizers. Redhead &/or Thinkpink would work equally well in this flavorful recipe.
1 TBSP butter
2 TBSP curry powder of choice
5 green onions. or 1/3 cup regular onion, chopped fine
1 jalapeño pepper, seeded and minced fine, adjust amount to taste
3 garlic cloves, chopped fine
1 piece ginger, about ½ inch long, peeled and chopped fine
2-7.5 oz cans Redhead or Thinkpink, canned wild Alaska salmon, drained and mixed—include highly nutritious skin & bone, they will just disappear into the recipe
3 eggs lightly beaten
3/4 cup dry breadcrumbs
½ cup pistachios, coarsely chopped
Generous ¼ cup fresh parsley, finely chopped
Salt and pepper to taste
Vegetable or light olive oil for frying

Melt butter in small frying pan over medium heat, add curry powder, cooking briefly until it darkens a little and becomes aromatic. Add chopped onion, jalapeño pepper, garlic & ginger. Cook on medium about 2 minutes. Remove from pan and set aside. Cool

Gently blend cooked ingredients, drained & chunked salmon, eggs, breadcrumbs, pistachios, parsley and salt and pepper in bowl.

Make 8 cakes about ½” thick. Make 16 portions and serve as delicious appetizers.

Heat large frying pan over medium heat, add oil, and frying a few cakes at a time about 3 or 4 minutes per side until nicely browned.

Serve with your favorite chutney or perhaps the following;

Curry-Lemon Sauce
Mix together
¼ cup mayonnaise, ½ tsp curry powder, ½ tsp grated lemon peel. ¼ tsp paprika

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