Green Curry Salmon Cakes & Zesty Rice

🥘 Ingredients

• black pepper
• cilantro
  1/2 oz
• coleslaw mix
  8 oz
• green curry paste
  4 tbsp
• lime
  2 unit
• mayonnaise
  1/2 c
• mini cucumber
  2 unit
• olive oil
  2 tbsp
• panko breadcrumbs
  1 c
• paper towels
• peanuts
  1 oz
• rice wine vinegar
  3.333 tbsp
• salmon
  20 oz
• salt
• sugar
  1 tsp
• sweet Thai chili sauce
  2 oz
• water
  1.25 c
• white rice
  1.5 c

🍳 Cookware

• peeler
• small pot
• large bowl
• large pan
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce. Zest and quarter lime . Trim mini cucumber ; using a peeler , shave cucumber lengthwise into thin ribbons, rotating as you go, until you get to the seedy core. Discard core. Roughly chop cilantro . Roughly chop peanuts .

   lime: 2 unit, mini cucumber: 2 unit, cilantro: 1/2 oz, peanuts: 1 oz
2. 

   2

   In a small pot , combine white rice , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 15 minutes to ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   white rice: 1.5 c, water: 1.25 c, salt
3. 

   3

   Pat salmon dry with paper towels . Using a sharp knife, slowly cut between flesh and skin 1/2 inch at a time, being careful not to cut into flesh, until skin is fully removed from fish. Discard skin. Cut salmon into 1/4-inch cubes. TIP: The smaller the pieces are, the better—this will help bind the ingredients together! In a large bowl , combine salmon, panko breadcrumbs , green curry paste , and half the mayonnaise . Using your hands, firmly press together and shape salmon mixture into four equal patties (eight patties for 4 servings), each about 1/2 inch thick.

   salmon: 20 oz, paper towels, panko breadcrumbs: 1 c, green curry paste: 4 tbsp, mayonnaise: 1/2 c
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium heat. Add patties and cook until golden brown and cooked through, ⏱️ 2 minutes to ⏱️ 3 minutes per side. Transfer to a plate.

   olive oil
5. 

   5

   While salmon cakes cook, in a medium bowl , whisk together rice wine vinegar , olive oil , sugar , juice from half the lime, and salt . Add cucumber ribbons, coleslaw mix , and half the cilantro; toss to evenly coat.

   rice wine vinegar: 3.333 tbsp, olive oil: 2 tbsp, sugar: 1 tsp, salt, coleslaw mix: 8 oz
6. 

   6

   In a small bowl , combine sweet Thai chili sauce , remaining mayonnaise, and juice from remaining lime. Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and black pepper . Divide rice, salmon cakes, slaw, and sweet chili aioli between plates in separate sections. Garnish slaw with chopped peanuts and serve.

   sweet Thai chili sauce: 2 oz, salt, black pepper