Time: 30 minutes
Yield: 3 servings
Ingredients:
Veggies
- 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
Method:
- 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.
