Fish - Indian Spiced Roast Salmon

By tdabbs

Do not fear the curry paste in this recipe - the amount will give the dish flavour not heat.

Make with Lemon Risotto Recipe and have delicious Salmon Cakes a few days later..ingredients list allows for leftovers needed.

Risotto Cakes
2 cups cold Lemon Grass Risotto
½ lb cooked salmon, flaked
¼ cup chopped green onion
½ cup all-purpose flour
2 eggs, beaten
2 cups panko (Japanese bread crumbs)
Salt and pepper to taste
Vegetable oil for frying

Sauce
1/4 cup low fat mayo
1/4 cup plain yogurt
1 tbsp lemon juice
1/2 tsp hot sauce
1/4 tsp hot smoked paprika

Directions
1. Combine risotto, salmon and green onion, and mix well to combine. Scrape out onto a plate and divide into 6 equal mounds. Line a tray or baking sheet with plastic wrap. Use wet hands to shape risotto into cakes about 3⁄4 in (2 cm) thick. Lay on prepared tray, wrap in plastic and chill until firm — ideally overnight. (If your kids prefer two-bite cakes that they can pick up and eat with their fingers, it’s OK to make different sizes.)
2. Preheat oven to 300°F (150°C). Now create an assembly line: Measure flour onto a plate and season well with salt and pepper. Place eggs in a shallow bowl. Measure panko onto another plate. One at a time, dredge each risotto cake in seasoned flour, dip into beaten eggs, then coat with panko. Set aside and repeat until all risotto cakes are coated.
3. In a non-stick pan over medium low, heat 2 tbsp (30 mL) oil. Working in batches, fry risotto cakes 2 to 3 minutes per side or until golden. Place on a baking sheet in the oven to keep warm while you fry the rest, adding more oil to the pan as needed.
4. To make sauce, combine mayonnaise, yogurt, lemon juice, hot sauce and paprika in a bowl and whisk until uniformly combined. Serve with risotto cakes.

Ingredients

• 3 tbsp vegetable oil
• 1 tbsp curry paste (Madras or mild)
• 1 tbsp peeled and grated fresh ginger
• 2 tsp finely chopped garlic
• 1 tbsp finely chopped fresh mint
• 2 lb salmon filet
• Salt to taste

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. In a small bowl, combine vegetable oil, curry paste, ginger, garlic, cilantro and mint.

2. Lay salmon on a foil-lined baking sheet and coat it with spice paste. Let marinate at room temperature for 15 minutes (or in the fridge for several hours). Season fish with salt to taste.

3. Preheat oven to 450°F (230°C). Roast salmon for 15 to 20 minutes or until white juices appear and salmon flakes separate just slightly when pressed in the thickest part.