Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Salmon Cakes With A Chive Dill Aioli

on January 28, 2014

2014-01-27 18.16.052014-01-28 17.12.48

Inactive Prep Time: 30 minutes
Prep Time 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields 10 cakes

Ingredients:
1/2 pound fresh wild salmon
olive oil
Kosher salt and freshly cracked black pepper
1/4 cup unsalted butter (4 tablespoons)
1 small red onion small diced
1-1/2 cups small diced celery (about 4 stalks)
1/2 cup of small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced flat leaf Italian parsley
1 tablespoon drained capers
1 tablespoon of freshly chopped dill
1 tablespoon of freshly chopped chives
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old bay seasoning
1 cup bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large eggs lightly beaten

Ingredients Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon freshly chopped dill
1 teaspoon of freshly chopped chives
pinch of Kosher salt and freshly cracked black pepper

Directions Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, salt, pepper, fresh chopped dill and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap and chill until ready to use.

For the salmon, preheat the oven to 350 degrees.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt and pepper, and bake for about 15 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes. After the salmon has rested transfer it in the frig until cold. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large saute pan, on med-low heat, using 2 tablespoons each of butter and olive oil, start sauteing the veggies. Add in the capers, Worcestershire sauce, Old bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper.for the filling. Saute these for about 15-20 minutes until soft. Coot to room temp. until soft

Flake the salmon into a large bowl. Add the beaten eggs, mayo, 1 heaping,Dijon mustard, the fresh dill, and chopped chives. Next, add the vegetable mixture and mix well.  Cover and chill in the frig for 30 minutes. Using a small ice cream scoop, shape into 10 cakes

Heat the remaining butter and oil, in a large saute pan, over medium heat. In batches, add in the salmon cakes and fry 3 minutes on each side, or until golden brown. Drain onto paper towel lined plate. Transfer onto a baking sheet to keep warm in the oven at 250 degrees F. Serve hot!

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Maybe something a bit more casual. How about these same salmon cake sliders. Buttered toasted buns with arugula, and avocado to complete this otherwise amazing recipe.

2014-01-27 18.16.052014-01-28 17.12.48


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