Eat 'Em Up: Salmon Cakes
When we go out to eat, I always order fish cakes if they're on the menu. There's usually enough to share and they're a nice start to the meal especially if you're hungry and can't wait for the main course to arrive. I've been on the hunt for a good fish cake recipe and this one is going in the files. It satisfied even HandyMan who claims he doesn't like salmon but gobbled up a handful of these.
Salmon Cakes:
Ingredients:
- 1 pound skinless salmon fillet, cut into 1/2-inch pieces
- 3 slices firm white sandwich bread, torn into small pieces
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1/4 teaspoon cayenne
- 1 tablespoon chopped chives
- 1 teaspoon grated lemon zest
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Lemon Chive Aioli:
Ingredients:
- 1 cup light mayonnaise
- 1 tablespoon chopped chives
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 2 teaspoons dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
In a small bowl, mix all ingredients together. Can be made ahead, covered and refrigerated for up to two days.
0 comments