Photo: David Holifield
Thai salmon cakes with carrot salad
11 ingredients
20 min + 10 min
Serves 2
openrecipes
If a colourful diet helps to keep you looking younger, this vibrant dish is worth adding to your midweek menu
Estimated Nutrition (whole recipe, rough)
681
Calories
26g
Protein
27g
Fat
75g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 skinless salmon fillets , about 300g in total, cut into large chunks
- 2 tsp Thai red curry paste
- ½ small bunch coriander
- groundnut oil
- 1 tbsp rice wine vinegar
- 1 tsp golden caster sugar
- small chunk ginger , finely grated
- 2 large carrots , shredded
- 3 spring onions , shredded lengthways
- 1 red chilli , shredded lengthways
- handful coriander leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes