snack

Khanom Krok with Coconut Cream and Scallion

Name: Khanom Krok with Coconut Cream and Scallion
Ingredients: 43.0 g Atlantic Salmon Prime Fillet, poached and flaked; 81.1 g Quinoa, cooked; 43.2 g Spinach, raw, finely chopped; 10.8 g Scallions, thinly sliced

Nutrition

200

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Atlantic Salmon Prime Fillet, poached and flaked43.0 g

Quinoa, cooked81.1 g

Spinach, raw, finely chopped43.2 g

Scallions, thinly sliced10.8 g

Instructions

Prepare the poaching liquid by simmering water with a slice of ginger and lemongrass. Gently poach the Atlantic salmon fillet for 6-8 minutes until opaque and easily flaked with a fork. Drain and set aside to cool slightly.

In a mixing bowl, combine the cooked quinoa, finely chopped raw spinach, and the flaked salmon. Fold the mixture gently to keep the salmon texture intact.

To mimic the traditional Khanom Krok experience while using the available palette, form the mixture into small, rounded patties. Heat a non-stick pan over medium-high heat with a light brushing of neutral oil. Sear the patties for 2-3 minutes per side until the exterior is lightly golden and crisp, evoking the texture of a traditional griddled Thai snack.

Plate the warm patties immediately. Garnish generously with the fresh, bright green sliced scallions. The dish should offer a pleasant contrast between the crisp, warm exterior and the tender, savory salmon-quinoa interior. Serve as a warm, protein-forward savory snack.