Salmon Cakes with Cilantro-Ginger Aioli
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.
How to Make It
Step 1
1
In a food processor, working in batches, pulse salmon just until finely chopped. Scrape into a bowl.
Step 2
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.
Step 3
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.
Step 4
4
Serve with Cilantro-Ginger Aioli.
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
Directions
Step 1
1
In a food processor, working in batches, pulse salmon just until finely chopped. Scrape into a bowl.
Step 2
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.
Step 3
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.
Step 4
4
Serve with Cilantro-Ginger Aioli.
