Salmon Patties with White and Green Asparagus and Coconut Curry Sauce

2016-02-22
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    Ingredients

    • 1 can salmon
    • 1/2 can sweetned condensed milk
    • 1 tablespoon freeze-dried chives
    • 1/4 cup bread crumbs, plus more to coat
    • 2 tablespoons olive oil, for frying
    • Salt and freshly ground black pepper, to taste
    • 1 Recipe white and green asparagus, (recipe follows)
    • 1 recipe coconut curry sauce, (recipe follows)
    • 6 ounces unsweetend coconut milk
    • 2 ounces soy milk
    • 2 tablespoons curry powder
    • Salt and freshly ground black powder
    • Olive oil, to saute
    • 1 can green asparagus
    • 1 can white asparagus
    • 1 teaspoon dried minced onion
    • Salt and freshly ground black pepper, to taste

    Method

    Step 1

    In a medium bowl, mix together ingredients. Season with salt and pepper. Roll the patties in extra breadcrumbs and transfer to a hot saute pan with the olive oil. Pan fry until golden, about 2 minutes for each side. Plate the patties with white and green asparagus and coconut curry sauce.

    Step 2

    In a small saucepan over medium heat, add all ingredients. Reduce until the sauce coats the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper. Add 1-ounce water if the sauce is too thick.;

    Step 3

    In a large saute pan over high heat, heat enough olive oil to coat the pan. Add the asparagus and minced onion. Saute until glazed, about 2 minutes. Season with salt and pepper.

    Step 4

    PROCEDURE: Plate salmon patties in center of plate and nap with curry sauce, surround with asparagus and serve warm.

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