Recipe of the Week...

Curried Salmon Cakes
1 pound skinless salmon fillet, halved crosswise
2 t. curry powder, preferably hot
Kosher salt and fresh ground pepper
8 T. store bought tartar sauce
1/4 cup cracker meal or crushed saltines, plus more for sprinkling
2 T. grated peeled ginger
1 bunch of scallions, finely chopped
1 large egg, lightly beaten
1/2 red bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 mango, peeled, pitted, and diced
Juice of 1 lime
Vegetable oil, for frying

1. Put salmon, 1 T. water, 1 1/2 t. curry powder, 1/2 t. salt, and pepper to taste in a microwave safe bowl. Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 T. tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.

2. Meanwhile, whisk the remaining 7 T. of tartar sauce and 1/2 t. curry powder in a bowl. In a separate bowl, mix 1 T. of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 3/4 t. salt and pepper to taste.

3. Heat 1/4" of vegetable oil in a nonstick skillet over medium heat. Sprinkle patties with cracker meal on both sides and fry until golden, 2 to 3 minutes on each side. Drain on paper towels. Serve with mango salad and curried tartar sauce.

This has to be one of my favorite dishes I have made. It was awesome. The salmon cakes had great spice to them, the mango salad had such a fresh flavor....we also  had steamed zuchini with them....just delicious!