Saturday, April 21, 2012

Recipe for Asian Salmon Patties over Sauteed Veggies

Time: 30 minutes
Yield: 3 servings


  • 1 TBSP vegetable oil
  • 1 TBSP Thai seasoning (I use Baron's Savoury Secrets Thai Curry Blend)
  • 1/2 cup finely chopped carrot 
  • 2 cups shredded cabbage 
  • 1 cup finely chopped broccoli  
  • 1 cup finely sliced onion  
  • 1 cup finely sliced mushrooms
  • 3 TBSP light coconut milk 
  • 2 tsp toasted black and white sesame seeds, plus more for garnish

Salmon patties

  • ¾ lb sockeye (or your favorite wild salmon), poached in water and 1 TBSP Thai curry seasoning, cooled then flaked
  • 1 ½ tsp Thai curry seasoning (in addition to above)
  • 1/4 cup finely chopped green onions, plus more for garnish
  • 1/4 cup finely chopped carrots
  • 1 tsp sesame oil
  • ½ cup panko (may need slightly more or less depending on how patties are coming together)
  • 1 tsp toasted black and white sesame seeds
  • up to a ¼ cup egg whites
  • 1 TBSP vegetable oil

Optional sauce:
  • 1/2 cup non-fat Greek yogurt, plain
  • 2-3 TBSP sweet chili sauce

  • Heat vegetable oil over medium heat and add veggies and seasoning.
  • Cook, stirring occasionally, until wilted and softened, about 15 minutes.
  • Stir in coconut milk and sesame seeds.
  • While veggies are cooking, heat frying pan over medium high (I used cast iron) with up to 1 TBSP vegetable oil.
  • Combine remaining salmon ingredients and form into 3 patties.
  • When oil is hot, cook patties until lightly browned on both sides (about 5 minutes per side); turning gently.
  • Combine yogurt and chili sauce if using.
  • Serve patties over veggies with a dollop of sauce.