Ingredients:
Sockeye Salmon Bean Mint Rounds
1 14.75 oz can Red Sockeye Salmon, drain and crumble
1 15 oz can beans, such as black eyed peas, cannellini, garbanzo, etc.*You should use a white or light colored bean for cosmetic reasons.
3 large spring onions, rough chopped
2 cloves garlic, roughly minced
2 tsp Sacla Italia Sun dried tomato pesto *you can use whatever you want such as mustard, mayo with curry powder,
etc.
1/4 tsp red pepper
3 fresh mint leaves, rough chopped
4 6 fresh mint leaves whole you will use these to garnish the cooked rounds
1/2 tsp cumin
1 tsp Worcestershire sauce
panko crumbs seasoned with salt and pepper for dusting (or you can use flour)
Olive oil
Kiwi - Sundried Tomato Pesto Salsa
1 kiwi, peeled and small dice
1/2 red bell pepper, small dice
2 tsp sundried tomato pesto
juice of 1 fresh lime
1 tsp chopped flat leaf parsley
1 tsp honey
pinch of salt and red pepper
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Preparation:
For the Salmon Rounds:
Put salmon in a bowl and remove all bones. Crumble. Using an immersion blender or you can use a regular blender, blend together slightly (I zapped with my immersion blender about 10 times) the beans, onions, garlic, pesto (or other flavor), red pepper, mint, cumin, Worcestershire sauce. Now add the salmon and blend for another few zaps. Taste and add salt and pepper if needed. Blend again, using a spoon, just until everything is mixed.
Shape the mix into 6 balls.
Roll in seasoned panko crumbs or flour, set aside. Heat the oil in a pan over medium high heat and when hot, add the balls. Flatten slightly do not over crowd your pan.
Let cook about 4 minutes per side. Set on a paper towel lined plate.
KIWI SALSA PREPARATION:
The salsa is a must with this salmon dish.
Mix all the above ingredients into a bowl and serve on top of the Salmon Bean Mint rounds.
A wonderfully delicate crisp outside and a moist inside with loads of flavor.
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