Thai Salmon fishcakes with Asian dressed salad
Thai Salmon fishcakes with Asian dressed salad

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, thai salmon fishcakes with asian dressed salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Thai Salmon fishcakes with Asian dressed salad is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Thai Salmon fishcakes with Asian dressed salad is something which I’ve loved my whole life.

Serve the Thai salmon fish cakes with the vegetable ribbons and a drizzle of the chilli dip. More Thai food inspiration: Thai chicken salad with peanut dress. Great recipe for Thai Salmon fishcakes with Asian dressed salad. #eatthaivisitthai I love the freshness and flavour profiles of Thai cuisine and was inspired by Tim Kerridge's new healthy foodie TV show to try this healthy but very filling and tasty supper.

To get started with this recipe, we have to first prepare a few ingredients. You can have thai salmon fishcakes with asian dressed salad using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Thai Salmon fishcakes with Asian dressed salad:
  1. Get 600 g filleted and skinless salmon, chopped into pieces
  2. Get 100 g fine green beans, finely sliced
  3. Take 1 egg
  4. Get 2 tbsp Thai red curry paste
  5. Get 2 tsp Lemongrass paste
  6. Take 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
  7. Take 1 tbsp Fish sauce
  8. Prepare 2 carrots
  9. Make ready 1/2 cucumber
  10. Take small bunch coriander, chopped
  11. Get 4 radishes, finely sliced
  12. Take 1/2 red onion cut into fine half-moon slices
  13. Prepare Bag mixed salad
  14. Take 1 tbsp Rice Wine vinegar
  15. Get 1 tbsp Soy sauce
  16. Get 1 lime

They're light and refreshing main dish salads, combining fresh veggies (and sometimes fruit) with sweet, tangy, somewhat spicy Thai-inspired sauces and dressings. They're the perfect partner for summer picnics and barbeques. It was the favorite of four salads (chicken salad, antipasto salad, Caesar salad and Thai Crunch Salad) that I made for a salad luncheon. Served the salads with croissants and herbed butter.

Steps to make Thai Salmon fishcakes with Asian dressed salad:
  1. Pulse salmon, egg, lemongrass paste, Keffir lime leaves, red curry paste and fish stock in a food processor until combined but retaining some texture. Turn into a bowl and mix in the green beans. Chill, covered, until needed.
  2. Slice the carrots and cucumber into fine ribbons using a speed peeler. Pop into a large bowl along with the sliced onion, chopped coriander, bag of mixed salad and sliced radishes.
  3. Mix soy sauce and rice vinegar together and mix through the salad.
  4. Spray a large non-stick frying pan with oil. Heat to a medium heat.
  5. Using wet hands form evenly sized amounts of the salmon mixture into small patties.
  6. Fry for a few minutes or until you can see the patties go opaque halfway up the sides and are lightly browned. Flip over and cook for a few minutes until browned both sides.
  7. Serve with salad and a wedge of Lime to squeeze over.

Serve sprinkled with the drained coriander. Simple step-by-step and photos for the best Thai food at home. Coat each fish cake with the sesame seeds. Whisk all Asian slaw ingredients except broccoli slaw together in bowl until well mixed. Add broccoli slaw; toss to combine.

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