Green Curry Salmon Cakes & Zesty Rice

🥘 Ingredients

• cilantro
  ¼ cup
• coleslaw mix
  1 c
• green curry paste
  1 tbsp
• lime
  1 unit
• mini cucumber
  2 unit
• olive oil
  2 tbsp
• panko breadcrumbs
  ¼ cup
• peanuts
  2 tbsp
• rice wine vinegar
  2 tbsp
• salmon
  10 oz
• salt
• sugar
  1 tsp
• sweet thai chili sauce
  2 tbsp
• water
  1¼ cup
• white rice
  ½ cup

🍳 Cookware

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

1. 

   1

   Wash and dry all produce.
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 .

   white rice: ½ cup, water: 1¼ cup, salt
3. 

   3

   Pat salmon dry with paper towels. Using a sharp knife, slowly cut between flesh and skin ½ inch at a time, being careful not to cut into flesh, until skin is fully removed from fish. Discard skin. Cut salmon into ¼-inch cubes. In a large bowl , combine salmon cubes with panko breadcrumbs , green curry paste , chopped cilantro , and crushed peanuts . Mix gently and form into patties.

   salmon: 10 oz, panko breadcrumbs: ¼ cup, green curry paste: 1 tbsp, cilantro: ¼ cup, peanuts: 2 tbsp
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 ⏱️ 3 minutes per side. Transfer to a plate.

   olive oil: 2 tbsp
5. 

   5

   While salmon cakes cook, in a medium bowl , whisk together rice wine vinegar , remaining olive oil, sugar , juice from half the lime , and a pinch of salt. Toss with coleslaw mix and thinly sliced mini cucumber .

   rice wine vinegar: 2 tbsp, sugar: 1 tsp, lime: 1 unit, coleslaw mix: 1 c, mini cucumber: 2 unit
6. 

   6

   In a small bowl , combine sweet thai chili sauce , remaining mayonnaise, and juice from the remaining lime. Stir well to combine.

   sweet thai chili sauce: 2 tbsp