Green Curry Salmon Cakes & Zesty Rice

• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to serve.

• Pat salmon* dry with paper towels. Using a sharp knife, slowly cut between flesh and skin a ½ inch at a time, being careful not to cut into flesh, until skin is fully removed from fish. Discard skin. Cut salmon into ¼-inch cubes. TIP: The smaller the pieces are, the better—this will help bind the ingredients together! • In a large bowl, combine salmon, panko, green curry paste, and half the mayonnaise. Using your hands, firmly press together and shape salmon mixture into four equal patties (eight patties for 4 servings), each about ½ inch thick. 

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add patties and cook until golden brown and cooked through, 2-3 minutes per side. Transfer to a plate.

• While salmon cakes cook, in a medium bowl, whisk together vinegar, 2 TBSP olive oil, 1 tsp sugar, juice from half the lime, and salt (4 TBSP olive oil and 2 tsp sugar for 4 servings). Add cucumber ribbons, coleslaw mix, and half the cilantro; toss to evenly coat.