Salmon Cakes with Cilantro-Ginger Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Jennifer Swezey-Rudnick serves these flavorful cakes over sautéed greens. She bakes the salmon first and makes her own mayonnaise for the aioli; we've simplified by starting with unbaked salmon and prepared mayonnaise. Ingredients:
1 3/4 pounds boned, skinned salmon fillet, cut into chunks |
1/3 cup cornmeal |
3 tablespoons minced shallots |
2 tablespoons mayonnaise |
2 tablespoons soy sauce |
1 tablespoon chinese hot mustard |
2 teaspoons minced garlic |
2 teaspoons minced fresh ginger |
1 teaspoon chinese five spice |
2 tablespoons salad oil |
cilantro-ginger aioli |
Directions:
1. In a food processor, working in batches, pulse salmon just until finely chopped. Scrape into a bowl.
2. Add cornmeal, shallots, mayonnaise, soy sauce, mustard, garlic, ginger, and five spice to salmon. Gently shape mixture into 10 equal patties about 3 inches wide and 3/4 inch thick; set slightly apart on a sheet of waxed paper or foil.
3. Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, add half the cakes and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut to test), 6 to 8 minutes total. As cakes are cooked, transfer to an ovenproof platter and keep warm in a 200° oven. Add remaining tablespoon oil to pan and cook remaining cakes.
4. Serve with Cilantro-Ginger Aioli.
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