Cook This: Curried Coconut Quinoa Salmon Cakes with Cumin Aioli
I had some leftover salmon in the fridge and spent some time perusing my usual recipe haunts such as cookstr and epicurious for a salmon cake recipe to try. I made one and they fell apart (unfortunately trashed the link) and none of the other salmon cake recipes I found both fit my dietary requirements and looked remotely edible. Then I came upon a recipe for curried quinoa salmon cakes at The Whole Life Nutrition Kitchen blog. I typically really like the recipes (they tend to be pretty hard core health food) on this website but these also fell apart. Then I found some random guy’s recipe blog, made a few changes and ended up with a delicious winner!
• 2 cups cooked salmon, flaked. Avoid farmed salmon if you can.
• 1 cup cooked Quinoa
• 1 teaspoon curry
• 1/3 cup shredded coconut
• 1/2 stalk celery, finely chopped
• 1/2 leek cleaned and finely chopped
• 1 egg plus one egg white
• 1/4 cup mayonnaise, more if needed to hold ingredients together when you grab a handful and squeeze
• 2-3 TBSP fresh chopped parsley or basil if desired
Make into patties and pan fry. I used olive oil but if you’re going to heat to smoke point which would probably work best…I might suggest grape seed oil or actually, coconut oil since this dish already has coconut in it. Yes, that’s what’ I’ll use next time, coconut oil. And please, don’t be stingy with the oil.
I served these with cumin aioli.
• 1/3 cup mayo. We use canola mayo because so many others have soy oil in them, and I’m not a fan.
• 1/2 tsp dijon mustard
• 1/4 tsp finely chopped or pressed fresh garlic
• 1-2 tsp ground cumin. If you have the wherewithal lightly roast fresh seeds on the stovetop then grind in a spice grinder or with a mortar and pestle.
• High quality olive oil to preferred texture. I like my aioli a little more runny when I put it on top of fish cakes.
We served this up with lemon walnut green beans. I’ll post that recipe soon. The kid loved it all. We did too.