Salmon Cakes With Lemon Aioli - cooking recipe

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
    LEMON AIOLI
    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
Preparation
    In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
    Season with salt and lemon pepper or black pepper to taste.
    Shape into 7 or 8 salmon cakes.
    Melt the butter with the oil in a heavy skillet.
    Brown salmon cakes on both sides (about 5 minutes per side).
    Place on a dish or a serving platter lined with mixed greens.
    To make the lemon aioli: mix all ingredients together.
    Serve on or with the salmon cakes.
    Delicious!

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