500 grams salmon, skin off
2 tablespoons Thai red curry paste
1 teaspoon soy sauce
3 tablespoons finely chopped coriander
½ cup fresh breadcrumbs
sea salt and freshly ground pepper
Spicy capsicum salad
1 cup fine cracked wheat
1⅓ cups boiling water
2 tablespoons vegetable oil
1 red onion, thinly sliced
1 red capsicum, thinly sliced
2 cloves garlic, crushed
½ teaspoon each ground cumin and ginger
¼ teaspoon chilli flakes
1 punnet cherry tomatoes, halved
thick plain yoghurt
Salmon: Using tweezers, remove the pin bones then divide the salmon in half. Roughly chop one half and place in a food processor with the curry paste, soy and coriander. Process until well combined then transfer to a bowl.
Dice the remaining salmon and add to the bowl along with the breadcrumbs. Season and combine well. Form into 12 patties and place on a tray and chill if not cooking immediately.
Salad: Put the cracked wheat and water in a medium saucepan and bring to the boil. Cover and simmer for 5 minutes then remove from the heat. Leave covered for 20 minutes. Transfer to a large bowl and fluff up with a fork.
Heat the oil in a large sauté pan and cook the onion and capsicum with a good pinch of salt for 15 minutes until tender. Stir in the spices and cook for 2 minutes then add the tomatoes and cook until just starting to soften. Tip the contents of the pan into the cracked wheat and gently combine.
To cook: Heat a little vegetable oil in a sauté pan and cook the salmon cakes for 1–2 minutes each side. Drain on kitchen towels.
To serve: Divide the cracked wheat salad between bowls. Top with the salmon cakes, salad leaves and a dollop of yoghurt.