Salmon Cakes With Lemon Aioli |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe makes about 7-8 salmon cakes, so you might want to double the recipe and the aioli as well. If you are serving these as a brunch to guests, then serve the salmon cakes on a platter lined with mixed greens and drizzled with the aioli on top or on the side, or just serve them on a plate...which ever way you choose to serve them they are delicious! Ingredients:
2 cups salmon, cooked (can use canned or fresh cooked salmon, i like leftover cooked cold salmon!) |
1/2 cup dry breadcrumbs |
2 -3 green onions, chopped |
1 celery rib, finely chopped |
1/4 cup mayonnaise |
1/4 teaspoon cayenne pepper (or to taste) |
1 teaspoon dried dill |
1 teaspoon thyme |
1 teaspoon worcestershire sauce |
1 egg, slightly beaten |
salt (to taste) or seasoning salt (to taste) |
lemon pepper (to taste or use fresh ground black pepper) |
4 tablespoons butter |
2 tablespoons oil |
1/2 cup mayonnaise |
2 tablespoons whipping cream, unwhipped |
2 tablespoons lemon juice |
1 lemon, zested |
1 tablespoon prepared horseradish |
1 -2 minced fresh garlic clove (or to taste) |
1/2-1 teaspoon dried thyme |
Directions:
1. In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
2. Season with salt and lemon pepper or black pepper to taste.
3. Shape into 7 or 8 salmon cakes.
4. Melt the butter with the oil in a heavy skillet.
5. Brown salmon cakes on both sides (about 5 minutes per side).
6. Place on a dish or a serving platter lined with mixed greens.
7. To make the lemon aioli: mix all ingredients together.
8. Serve on or with the salmon cakes.
9. Delicious!
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