Salmon Cakes with Pineapple Dipping Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,027 mg | (26 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 1 Pineapple
- 1 walnut sized pc ginger
- 100 milliliters Passion fruit juice
- 150 grams quick Oats
- 1 Lime
- 300 grams Salmon (well-chilled)
- 1 Tbsp breadcrumbs
- 1 large egg
- 2 tsps Curry powder
- salt
- peppers
- 4 Tbsps clarified butter
- 100 grams Crème fraiche
- 1 tsp Dijon mustard
- mint (for garnish)
- Lime wedge (for garnish)
Preparation steps
Peel pineapple, remove core and dice finely. Peel ginger and finely dice. In a saucepan, heat pineapple, ginger and passion fruit juice and bring to a boil, then simmer over medium heat for 15 minutes. Stir in 50 g (approximately 1/3 cup) oatmeal. Remove from heat. Puree mixture with an immersion blender and let cool.
Soak remaining oatmeal in a bowl of cold water. Rinse lime in hot water and remove some strips with a zester for garnish. Finely grate remaining zest and squeeze juice from lime. Finely chop salmon and mash with 1 teaspoon lime juice. Press excess water from oatmeal. Mix oatmeal, breadcrumbs, egg, remaining lime juice, lime zest, 1 teaspoon curry powder and salmon mixture. Season with salt and pepper.
Shape salmon mixture into balls. Heat clarified butter in a nonstick pan. Fry salmon balls over low heat until golden brown, 6-8 minutes. turning on all sides.
Mix pineapple puree, creme fraiche, mustard and remaining curry powder. Season with salt, pepper and lime juice. Arrange salmon balls on a plate and serve with dipping sauce. Garnish with mint and lime peel.
