Salmon Cakes with Pineapple Dipping Sauce

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Salmon Cakes with Pineapple Dipping Sauce
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Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
664
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie664 cal.(32 %)
Protein24 g(24 %)
Fat35 g(30 %)
Carbohydrates60 g(40 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A0.3 mg(38 %)
Vitamin D3.5 μg(18 %)
Vitamin E3.7 mg(31 %)
Vitamin K27.1 μg(45 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin12.9 mg(108 %)
Vitamin B₆0.7 mg(50 %)
Folate101 μg(34 %)
Pantothenic acid1.2 mg(20 %)
Biotin13.2 μg(29 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C61 mg(64 %)
Potassium1,027 mg(26 %)
Calcium85 mg(9 %)
Magnesium116 mg(39 %)
Iron3.6 mg(24 %)
Iodine9 μg(5 %)
Zinc2 mg(25 %)
Saturated fatty acids16.8 g
Uric acid98 mg
Cholesterol159 mg
Complete sugar35 g

Ingredients

for
4
Ingredients
1 Pineapple
1 walnut sized pc ginger
100 milliliters Passion fruit juice
150 grams quick Oats
1 Lime
300 grams Salmon (well-chilled)
1 Tbsp breadcrumbs
1 large egg
2 tsps Curry powder
salt
peppers
4 Tbsps clarified butter
100 grams Crème fraiche
1 tsp Dijon mustard
mint (for garnish)
Lime wedge (for garnish)
How healthy are the main ingredients?
SalmonOatsgingerLimeeggsalt

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.