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Salmon Cakes with Cilantro-Ginger Aioli





Yields
Makes 10 cakes; 5 main-dish servings

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.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 589Calories from Fat 69
% Daily Value *
Total Fat 45g70%

Saturated Fat 7.4g37%
Cholesterol 110mg37%
Sodium 922mg39%
Total Carbohydrate 11g4%

Dietary Fiber 0.7g3%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.