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Before you jump to Thai Salmon fishcakes with Asian dressed salad recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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You may possibly prefer cooking with your oven, but using a microwave instead will cost you way less money. If you find out it will require 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. Countertop appliances will boil water or steam vegetables faster than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, however that is not true. A dishwasher is particularly efficient when it’s full before a cycle is commenced. Preserve even more money by air drying or cool drying your dishes rather than heat drying them.

From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not that hard. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let’s go back to thai salmon fishcakes with asian dressed salad recipe. You can cook thai salmon fishcakes with asian dressed salad using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Thai Salmon fishcakes with Asian dressed salad:

1. Prepare 600 g filleted and skinless salmon, chopped into pieces
2. Get 100 g fine green beans, finely sliced
3. You need 1 egg
4. Get 2 tbsp Thai red curry paste
5. You need 2 tsp Lemongrass paste
6. You need 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
7. Use 1 tbsp Fish sauce
8. Get 2 carrots
9. Take 1/2 cucumber
10. Prepare small bunch coriander, chopped
11. Use 4 radishes, finely sliced
12. Prepare 1/2 red onion cut into fine half-moon slices
13. Provide Bag mixed salad
14. Provide 1 tbsp Rice Wine vinegar
15. Use 1 tbsp Soy sauce
16. Get 1 lime

Instructions to make Thai Salmon fishcakes with Asian dressed salad:

1. Pulse salmon, egg, lemongrass paste, Keffir lime leaves, red curry paste and fish stock in a food processor until combined but retaining some texture. Turn into a bowl and mix in the green beans. Chill, covered, until needed.
2. Slice the carrots and cucumber into fine ribbons using a speed peeler. Pop into a large bowl along with the sliced onion, chopped coriander, bag of mixed salad and sliced radishes.
3. Mix soy sauce and rice vinegar together and mix through the salad.
4. Spray a large non-stick frying pan with oil. Heat to a medium heat.
5. Using wet hands form evenly sized amounts of the salmon mixture into small patties.
6. Fry for a few minutes or until you can see the patties go opaque halfway up the sides and are lightly browned. Flip over and cook for a few minutes until browned both sides.
7. Serve with salad and a wedge of Lime to squeeze over.

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