Salmon Patties With White And Green Asparagus And Coconut Curry Sauce Recipes

SALMON COCONUT CURRY

Steps:

• Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
• Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
• Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
• Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
• Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
• Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
• Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
• Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.

TODDLER RECIPE: SALMON CURRY

Steps:

• Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
• Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
• Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
• Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.

SALMON AND BOK CHOY GREEN COCONUT CURRY

Steps:

• Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
• Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
• Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
• Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).

PAN-FRIED SALMON IN CURRY CREAM SAUCE

Steps:

• Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

SALMON PATTIES WITH WHITE SAUCE

Steps:

• Dump salmon into bowl. Pick out as many hard pieces of round bone as possible.(bone is edible i prefer them gone!) add egg, crackers. Mix well with hands. Heat up fry pan with oil. Fry patties about 10 minutes on each side. Meanwhile in small saucepan melt butter. Add flour to make a roux and slowly stir in milk and salt. Cook on low until thickened. Serve sauce over patties.

SALMON AND ASPARAGUS WITH COCONUT SAUCE

Steps:

• Put coconut milk,white part of scallions, garlic,ginger, salt and pepper in a large skillet, Stir over medium heat until well blended, just a few minutes.
• Cook asparagus and carrot spears in microwave on high for about 2-3 minutes.
• Place pieces of salmon in a single layer on top of coconut milk mixture and scatter cooked asparagus pieces and carrots over and around salmon.
• Bring to a gentle simmer, cover and cook 10-15 minutes or until salmon is cooked through and asparagus is crisp tender.
• Using a broad spatula, transfer salmon to individual serving plates, spoon on sauce and vegetables, sprinkle with green part of scallions.
• Serve immediately with lime wedges to squeeze on fish.