Salmon Cakes with Pineapple Dipping Sauce

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Salmon Cakes with Pineapple Dipping Sauce
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
517
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories517 kcal(25 %)
Protein22.3 g(23 %)
Fat29.6 g(26 %)
Carbohydrates39.3 g(26 %)

Ingredients

for
4
Ingredients
1
1 walnut sized piece
100 milliliters
150 grams
quick Oats
1
300 grams
Salmon (well-chilled)
1 tablespoon
1
large Egg
2 teaspoons
4 tablespoons
100 grams
1 teaspoon
Mint (for garnish)
Lime wedge (for garnish)

Preparation steps

1.

Peel pineapple, remove core and dice finely. Peel ginger and finely dice. In a saucepan, heat pineapple, ginger and passion fruit juice and bring to a boil, then simmer over medium heat for 15 minutes. Stir in 50 g (approximately 1/3 cup) oatmeal. Remove from heat. Puree mixture with an immersion blender and let cool.

2.

Soak remaining oatmeal in a bowl of cold water. Rinse lime in hot water and remove some strips with a zester for garnish. Finely grate remaining zest and squeeze juice from lime. Finely chop salmon and mash with 1 teaspoon lime juice. Press excess water from oatmeal. Mix oatmeal, breadcrumbs, egg, remaining lime juice, lime zest, 1 teaspoon curry powder and salmon mixture. Season with salt and pepper.

3.

Shape salmon mixture into balls. Heat clarified butter in a nonstick pan. Fry salmon balls over low heat until golden brown, 6-8 minutes. turning on all sides.

4.

Mix pineapple puree, creme fraiche, mustard and remaining curry powder. Season with salt, pepper and lime juice. Arrange salmon balls on a plate and serve with dipping sauce. Garnish with mint and lime peel.