Salmon Cakes with Thai Curry

Yield: 6

Preparation time is 30 minutes, cooking time 20 minutes

Ingredients

• 1 pound piece salmon fillet – skin and pin bones removed, cut into 1 inch cubes
• ½ pound bay scallops – (250grams)
• ½ cup packed fresh coriander sprigs, coriander – (125ml)
• 2 scallions, cut diagonally into thin 1 inch pieces
• 1 large egg, lightly beaten
• 1 cup fresh breadcrumbs – (250ml)
• 1 ½ tablespoons mince fresh lemongrass – (22.5ml)
• 2 tablespoons minced pickled ginger – (30ml)
• 1 tablespoon pickled ginger juice – (15ml)
• 2 tablespoons garlic, minced – (30ml)
• 2 teaspoons sambal oelek – (10ml)
• 3 teaspoons soy sauce – (15ml)
• ½ teaspoon salt – (2.5ml)
• 8 tablespoons peanut oil – (120ml)

Curry Sauce

• 1 ½ teaspoon cumin seeds – (7.5ml)
• 1 ½ teaspoon coriander seed – (7.5ml)
• ½ inch piece cinnamon stick
• 1 ½ teaspoons of tumeric
• 7 garlic cloves
• 4 scallions , sliced crosswise
• 2 tablespoons peanut oil – (30ml)
• 2 tablespoons ginger root, freshly grated – (30ml)
• 1 ½ cups unsweetened coconut milk – (375ml or 13.5 oz)
• 1 cup chicken stock – (250ml)
• 1/3 cup soy sauce – (75ml)
• 3 teaspoons mint leaves, chopped – (15ml)
• 1 teaspoon sambal oelek – (5ml)
• 1 ½ teaspoons cornstarch – (7.5ml)
• 2 tablespoons water – (30ml)

Directions

1. For curry sauce, using medium size skillet combine cumin, coriander and cinnamon and cook until nicely toasted.  Once toasted add to grinder and blend to a fine powder.
2. Heat oil in a medium saucepan.  Mince garlic and place it along with ½ cup of the scallions in the pan.  Saute until scallions soften.  Add spice mixture, oil, ginger, coconut milk, sambal olek, soy sauce, mint and chicken stock to the skillet and bring to a boil.
3. Dissolve cornstarch in a bit of water and add to sauce, stirring continually.  Cook for approximately 5 minutes until thickened and set aside.
4. Pulse salmon and scallops for 2 seconds until cut into chunky pea size bits.  Mix salmon/scallop mixture in a bowl along with coriander, egg, scallions, lemongrass, pickled ginger, ginger juice, minced garlic, sambal oelek, soy sauce and breadcrumbs.  Mix until well combined, and form into patties.
5. Using a skillet, heat oil and add patties and cook for 2 to 3 minutes per side or until salmon/scallop patties are cooked through.
6. Serve salmon cakes over coriander jasmine rice and drizzle curry sauce over top.
7. Serve and enjoy!