Appetizer & First Course, Fish & Seafood
Spicy Salmon Cakes
with Ginger Aioli
Salmon Cakes
Ingredients:
1 ½ lbs salmon
Kosher salt & pepper
1 ½ oz lemon juice
¼ cup diced peppers (red, yellow, and green)
¼ cup diced red onion
2 Tbsp Soy Sauce
1 tsp black pepper
1/2 tsp cayenne
1 Tbsp Sambol Oleck (red chili paste)
1 tsp chili flakes
1/4 cup mayonnaise
2 Tbsp brown sugar
1 bunch cilantro, chopped, reserving 1/4 cup for garnish
1 ½ cups bread crumbs, divided
1 Tbsp olive oil
Ginger aioli, recipe follows
Instructions:
Place salmon in baking dish and season with salt & pepper; bake at 350° until medium-rare. Cool completely and flake into a bowl.
Add lemon juice through cilantro and 1/2-cup of the bread crumbs to the flaked salmon. Mix gently but thoroughly. Form mixture into small 1 oz cakes and place on a baking sheet; chill for l hour.
Lightly coat salmon cakes with remaining cup of bread crumbs. Heat non-stick sauté pan over medium-high heat; swirl in vegetable oil. Sauté the cakes, a few at a time, until golden brown on both sides. Transfer to serving platter and continue frying remaining cakes. Top each with a dollop of ginger aioli and reserved chopped cilantro.
Ginger Aioli
Ingredients:
½ cup of mayonnaise
2 Tbsp of chopped pickled ginger
2 tsp lime juice
Kosher salt, to taste
Instructions:
Combine all ingredients.
