Steps to Prepare Gordon Ramsay Thai Salmon fishcakes with Asian dressed salad

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, thai salmon fishcakes with asian dressed salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Thai Salmon fishcakes with Asian dressed salad is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Thai Salmon fishcakes with Asian dressed salad is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have thai salmon fishcakes with asian dressed salad using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Thai Salmon fishcakes with Asian dressed salad:

1. Make ready 600 g filleted and skinless salmon, chopped into pieces
2. Get 100 g fine green beans, finely sliced
3. Take 1 egg
4. Get 2 tbsp Thai red curry paste
5. Take 2 tsp Lemongrass paste
6. Take 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
7. Prepare 1 tbsp Fish sauce
8. Prepare 2 carrots
9. Prepare 1/2 cucumber
10. Prepare small bunch coriander, chopped
11. Make ready 4 radishes, finely sliced
12. Prepare 1/2 red onion cut into fine half-moon slices
13. Get Bag mixed salad
14. Take 1 tbsp Rice Wine vinegar
15. Get 1 tbsp Soy sauce
16. Prepare 1 lime

Instructions to make Thai Salmon fishcakes with Asian dressed salad:

1. Pulse salmon, egg, lemongrass paste, Keffir lime leaves, red curry paste and fish stock in a food processor until combined but retaining some texture. Turn into a bowl and mix in the green beans. Chill, covered, until needed.
2. Slice the carrots and cucumber into fine ribbons using a speed peeler. Pop into a large bowl along with the sliced onion, chopped coriander, bag of mixed salad and sliced radishes.
3. Mix soy sauce and rice vinegar together and mix through the salad.
4. Spray a large non-stick frying pan with oil. Heat to a medium heat.
5. Using wet hands form evenly sized amounts of the salmon mixture into small patties.
6. Fry for a few minutes or until you can see the patties go opaque halfway up the sides and are lightly browned. Flip over and cook for a few minutes until browned both sides.
7. Serve with salad and a wedge of Lime to squeeze over.

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