Salmon Patties with White and Green Asparagus and Coconut Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
1 recipe coconut curry sauce |
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 |
Directions:
1. For the Salmon:
2. 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.
3. COCONUT CURRY SAUCE:
4. 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.
5. WHITE AND GREEN ASPARAGUS:
6. 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.
7. PROCEDURE: Plate salmon patties in center of plate and nap with curry sauce, surround with asparagus and serve warm.
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