Tuesday Dinner: Thai-style Salmon Patties

On Sunday we got a couple of salmon backs from the fish guy at the farmer's market. I threw them on the grill on Sunday after finishing the veggies, flaked the meat off, and stored it until last night, when I made it into patties with a Thai-influenced set of spices.

For the patties, combine the flaked salmon (3/4 of a pound or so), an egg, 4 thinly sliced scallions (CSA box), 3 cloves minced garlic, 1 inch grated ginger, 3 julienned keffir lime leaves, 5 or 6 thinly sliced Thai chilies, a handful of chopped cilantro, and some freshly ground coriander. Form patties and sautee them in veggie oil until brown on both sides. Hold the patties in a 200 degree oven until ready to serve.

Make a sauce by sauteeing a couple Tbs of Thai red curry paste in canola oil, add about 2/3 of a can of coconut milk, and let it simmer for a bit. Just before serving add a good pinch or two of sugar and fresh lime juice to taste.

Serve the salmon patties on top of the sauce, with rice. Top with some julienned basil.

We accompanied this with a salad and some dino kale (CSA box) sauteed with soy sauce and lime juice (and zipped up with some srirachacahacahacha). Deeeelicious!