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Salmon Patties With White And Green Asparagus And Coconut Cu
Ingredients
- 1 can Salmon
- 1/2 can Sweetned condensed lowfat milk
- 1 Tbsp. Freeze-dry chives
- 1/4 c. Bread crumbs, plus more to coat
- 2 Tbsp. Extra virgin olive oil, for frying
- Salt and freshly grnd black pepper, to taste
- 1 x Recipe white and green asparagus, (recipe follows)
- 1 x Recipe coconut curry sauce, (recipe follows)
- 6 ounce Unsweetend coconut lowfat milk
- 2 ounce Soy lowfat milk
- 2 Tbsp. Curry pwdr
- Salt and freshly grnd black pwdr
- Extra virgin olive oil, to saute/fry
- 1 can Green asparagus
- 1 can White asparagus
- 1 tsp Dry chopped onion
- Salt and freshly grnd black pepper, to taste
Directions
- In a medium bowl, mix together ingredients. Season with salt and pepper.
- Roll the patties in extra breadcrumbs and transfer to a warm saute/fry pan with the extra virgin olive oil. Pan fry till golden brown, about 2 min for each side. Plate the patties with white and green asparagus and coconut curry sauce.
- COCONUT CURRY SAUCE:In a small saucepan over medium heat, add in all ingredients. Reduce till the sauce coats the back of a spoon, about 5 min. Season to taste with salt and freshly grnd black pepper. Add in 1-oz water if the sauce is too thick.
- WHITE AND GREEN ASPARAGUS:In a large saute/fry pan over high heat, heat sufficient extra virgin olive oil to coat the pan.
- Add in the asparagus and chopped onion. Saute/fry till glazed, about 2 min.
- Season with salt and pepper.
- PROCEDURE:Plate salmon patties in center of plate and nap with curry sauce, surround with asparagus and serve hot.
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