I found this recipe in the Food Network magazine. I added a few things of my own and it turned out to be an absolutely delicious meal! This is relatively quick and inexpensive, making it a great week-day meal.
1 lb salmon
1 bunch scallions, chopped finely
1 inch of ginger, grated
1/2 red bell pepper, diced
1 mango, diced
2 celery stalks
1 C finely crushed unsalted saltine crackers
2 TBSP tartar sauce, divided
1 TBSP curry powder, divided
Canola oil for the pan
Cook wild rice according to package directions. I got my wild rice from Whole Foods in the bulk section, so there wasn't a box with instructions. If this happens to you, just do 2:1 water to rice and bring it to a boil, then reduce to a simmer for about 40 minutes.
Put the salmon + 2 TBSP of water in a large pan. Sprinkle the salmon w 1 tsp of curry powder, cover and cook for 6 minutes on medium until the salmon is cooked through.
Meanwhile, chop the veggies as directed and keep them separate.
When the salmon has cooled slightly, flake it and combine it w 1 egg, 1/4 crushed saltines, half the scallions and a TBSP of tartar sauce. Form into patties and put in the freezer for 15 minutes to stiffen.
While the patties are in the freezer, combine the remaining scallions, remaining curry powder, remaining tartar sauce, red bell pepper, celery and mango in a bowl (the salsa) and set aside. You can also prepare the egg dish at this point. To do so, combine the remaining egg with 1 TBSP water.
After 15 minutes in the freezer the salmon cakes should be hardened. Dip the salmon cakes in the egg mixture, then in the remaining crushed saltines. Cook these in a pre-heated skillet over medium-high heat with a bit of canola oil. Cook on each side for about 3 minutes, or until golden.