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Szechuan Salmon cakes with Bangkok curry sauce
Garnish: fresh coriander sprigs Remove skin and any pin bones from Salmon and cut into 1-inch pieces. Remove tough muscle from side of each scallop if necessary. Chill Salmon and scallops, covered, 15 minutes. In a small skillet dry-roast peppercorns over low heat, stirring occasionally, until fragrant and several shades darker, about 1 minute. Cool peppercorns and finely grind in an electric coffee / spice grinder. Chop coriander and cut enough scallion diagonally into thin 1-inch pieces to measure 1/4-cup. In a bowl lightly beat egg. In a food processor pulse Salmon and scallops 2 seconds, or until pieces are the size of peas. In a large bowl stir together Salmon mixture Szechuan pepper, coriander, scallion, egg, and remaining ingredients except the oil. Preheat oven to 250 F and line a baking sheet with waxed paper. Form Salmon mixture into 12 patties, each about 2 1/2 inches in diameter and 3/4 inch thick, transferring patties as formed to baking sheet (patties will be soft). Salmon patties may be formed 4 hours ahead and chilled, covered. In a 12-inch non-stick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of Salmon cakes until golden brown and just cooked through, about 2 minutes on each side. Transfer Salmon cakes to a baking sheet and keep warm, uncovered, in middle of oven. Cook remaining Salmon cakes in remaining 3 tablespoons oil in same manner. Server Salmon cakes on rice, drizzled with curry sauce and garnished with
coriander. |
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