Thai Salmon Cakes with Basil Lime Mayonnaise

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Thai Salmon Cakes with Basil Lime Mayonnaise
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3496 calories
58 g
530 g
309 g
121 g
40 g
1007 g
3562 g
12 g
1 g
251 g
Nutrition Facts
Serving Size
1007g
Amount Per Serving
Calories 3496
Calories from Fat 2733
% Daily Value *
Total Fat 309g
475%
Saturated Fat 40g
199%
Trans Fat 1g
Polyunsaturated Fat 137g
Monounsaturated Fat 114g
Cholesterol 530mg
177%
Sodium 3562mg
148%
Total Carbohydrates 58g
19%
Dietary Fiber 6g
22%
Sugars 12g
Protein 121g
Vitamin A
58%
Vitamin C
96%
Calcium
28%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 400 grams fresh salmon
  2. salt and freshly ground black pepper, to taste
  3. 2 scallions, white and light green part only, finely chopped
  4. ¼ small red bell pepper, finely chopped (about ¼ cup)
  5. ¼ cup chopped fresh cilantro
  6. 2 cloves garlic, minced
  7. 2 tablespoons fresh lime juice (about 1 large lime)
  8. 2 teaspoons minced ginger
  9. 2 teaspoons fish sauce
  10. 1 teaspoon red curry paste (or to taste)
  11. 1 teaspoon chili garlic sauce
  12. ½ cup panko, plus more for coating cakes
  13. 1 large egg, beaten
  14. ½ cup canola or vegetable oil, for frying
  15. AIOLI
  16. 1 cup mayonnaise, regular or reduced-fat
  17. 2 tablespoons fresh lime juice (about 1 large lime)
  18. 1 jalapeno pepper (seeded if desired), chopped
  19. 8-10 large leaves fresh basil
  20. 2 cloves garlic, coarsely chopped
Instructions
  1. 1. Preheat oven to 375 degrees. Season salmon with salt and black pepper. Bake for 12-14 minutes or until salmon can be flaked. Cool 15 minutes.
  2. 2. Combine scallions, red bell pepper, cilantro, garlic, lime juice, ginger, fish sauce, red curry paste, chili garlic sauce and panko in a bowl. Season to taste with salt and black pepper, adjusting any other seasoning as desired. Flake salmon into the bowl, add the egg and gently stir to combine. Form into 8 uniform cakes. Chill in refrigerator for 1 hour or in the freezer for 15 minutes.
  3. 3. Coat salmon cakes with panko. Heat oil over medium-high heat in a non-stick skillet or sauté pan. Place salmon cakes in hot oil, working in batches if necessary. Reduce heat to medium. Cook 2-3 minutes per side or until nicely browned. Place on a cooling rack to drain set on a baking sheet or on aluminum foil.
  4. AIOLI
  5. Combine aioli ingredients in a food processor or blender. Process until smooth. Serve with salmon cakes.
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calories
3496
fat
309g
protein
121g
carbs
58g
more
Strathpine Aussie Seafood House https://aussieseafoodhouse.com.au/
Posted in Uncategorized.