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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

September 25, 2013 at 4:57 PM

Sitka’s Angling Unlimited Charter offers their take on fried curried salmon cakes

This week’s Seafood Recipe of the Week comes from our friends at Angling Unlimited in Sitka, Alaska, which is owned by longtime outdoor writer and angler Tom Ohaus.

Fall salmon fishing seasons are still going strong for mostly coho in Strait of Juan de Fuca, San Juan Islands and Puget Sound, plus in many Western Washington rivers are open for either coho, pinks or kings.

Seattle chef and restaurateur Tom Douglas and outdoor cooking expert and author Tiffany Haugen will also contribute some tasty cooking advice and recipes for the Reel Time Fishing NW blog in our Catch of the Week each Wednesday through October. Catch of the Day will also include recipes from other local chefs, tackle shop owners and fish-market owners.

Curried Salmon Cakes

Ingredients

2 large eggs
1 salmon fillet (approximately 1 pound)
1/2 cup finely chopped apple
1/4 cup panko
1/4 cup thinly sliced green onions
2 tablespoons mayonnaise
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon vegetable oil

Lemon-Curry Aioli


1/2 cup mayonnaise
2 teaspoons curry powder
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon paprika
salt

Directions

A food processor works best for preparing the patties. Beat eggs with a fork. Add small, manageable pieces of salmon to food processor to puree then move to bowl. Then puree apple in food processor. Add pureed salmon, 1/2 cup pureed apple, 1/4 cup panko, 1/4 cup green onions, 2 tablespoons mayonnaise, 1 teaspoon curry powder, 1/2 teaspoon paprika, and 1/4 teaspoon pepper to a bowl and mix together. Shape into cakes (3/4 in. thick); set aside.

Set a nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.

Form Lemon-Curry Aioli, mix 1/2 cup mayonnaise, 2 teaspoons curry powder, 1 teaspoon grated lemon peel, 1 tablespoon lemon juice, 1/2 teaspoon paprika, and salt to taste.

For more information as well as other tasty recipes, go tohttp://anglingunlimited.com/category/recipe-of-the-month/.

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