Prep 20 mins
Cook 15 mins
These savory cakes make a crowd-pleasing appetizer or a wonderful topping to a simple green salad. Serve them with lemon wedges and a dipping sauce; below is a recipe for a quick version of the classic French aioli.
- 2 (3 3/4 ounce) cans pink salmon or 2 (3 3/4 ounce) cans red salmon
- 1⁄4 cup flat leaf parsley, chopped
- 3 green onions, white parts and light green parts sliced thin
- 2 celery ribs, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 egg white
- 2 cups breadcrumbs
- 1⁄2-1 cup olive oil
TO MAKE EASY AIOLI
- 1 cup light mayonnaise
- 1⁄2 cup plain yogurt
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 2 green onions, white and light green parts sliced thin
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 teaspoon fresh tarragon, finely minced
- In a blender or food processor, combine the salmon, parsley, green onion, celery, mustard, and lemon zest. Pulse until combined; transfer to a mixing bowl. Make 10-12 patties from the salmon; they should be roughly half the size of your palm. Place the egg white in a bowl and whisk gently. Place the breadcrumbs on a large plate. Coat both sides of the salmon cakes, first in egg white and then in breadcrumbs; set aside on a baking sheet or tray.
- In a large sauté pan over medium-high heat, pour 1/2 cup olive oil and heat until almost smoking. Cook the salmon cakes in batches, about three to four at a time, being careful not to overcrowd the pan. (You may need to let the pan re-heat between batches. If the pan becomes dry and the cakes begin to stick, add more olive oil,) Cook for about five minutes per side, until golden and crispy. Serve warm.
- TO MAKE THE EASY "AIOLI": Whisk all ingredients together until mixed well, Store in an airtight container in the refrigerator for up to five days.
- Makes 4 to 6 servings.