Tuesday, September 14, 2010

Curried Salmon Cakes and Spicy Ginger Chutney

Yesterday was our 2nd anniversary! I can't believe how fast it's gone! We decided to stay home and cook together to celebrate, and it was amazing. We had a perfect evening enjoying each others company and this delicious food! We also had egg rolls with these two dishes, but those came from the freezer (shhh!). Some things are worth the time, and some are not!

Curried Salmon Cakes with Mango Salad
1 lb skinless salmon fillet, halved crosswise
2 t curry powder
8 T store bought tartar sauce
1/4 C saltine or ritz cracker crumbs, plus a bit for sprinkling
2 T grated, peeled ginger
1 bunch scallions finely chopped
1 large egg, slightly beaten
1/2 red bell, seeded and diced
2 stalks celery, thinly sliced
1 mango peeled and diced
juice of 1 lime
vegetable or canola oil for frying

Put the salmon, 1 T water, 1 1/2 t curry powder, s&p in a microwave safe bowl. Cover with plastic wrap and microwave for 2-3 min, or until fish is opaque. Flake with a fork and let it cool slightly, you don't want the egg to cook when you put it in.

Add 1 T tartar, cracker meal, ginger, half the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.

Whisk 7 T tartar and 1/2 t curry powder(I like to dump some extra in, I LOVE curry powder) and set aside. Take 1 T of the curried tartar and combine with bell pepper, mango, celery, remaining scallions, lime juice and s&p to taste.

Heat 1/4 inch of vegetable oil in a skillet over medium heat. Sprinkle both sides of salmon patties with cracker crumb and fry until golden. Drain on paper towels and serve topped with mango salad and tartar sauce on the side.

I substituted the celery for carrots because Evan doesn't like celery, and it tasted just as good. The mango salad makes this dish, so don't leave it out thinking it'll be the same. You need it!

Spicy Ginger Chutney
3 T vegetable oil
3 T rice vinegar
1.5 T soy sauce
1 T sesame oil
2 t grated fresh ginger
2 minced garlic cloves
1 t sugar
1/4 t crushed red pepper flakes
2 scallions thinly sliced
1 carrot, peeled and shredded
1/2 cucumber, diced
1/4 C chopped fresh cilantro

Combine all. You can serve it room temperature over hot brown rice, or refrigerate and serve cold over Udon noodles or the like.

And yes, we did have dessert, but it was weird and not very... blog worthy. So I'm not including it!