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Let's Dish With Linda Lou

Taste The Love

Salmon Cakes With A Chive-Dill Aioli

2014-01-27 18.16.05

2014-01-28 17.12.48

I’m a huge fan of salmon. Any way you prepare this fish I love salmon.  My Salmon Cakes With A Chive-Dill Aioli is Steve and my favorite.

Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.

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Arugula

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Chives (2)

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Salmon Cakes (2)

Salmon Cakes (4)

Salmon Cakes (3)

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Salmon Cakes

 

 

 

Prep Time 30 minutes
Inactive Prep Time: 1 hour 50 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: 1 rimmed baking sheet pan, non-stick 12-inch sautè pan, 2 large mixing bowls, 1 (2.25 ounce) cookie-dough scoop (large cookie-dough scoop)

Ingredients:
1/2 pound fresh wild salmon
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

4 tablespoons of butter, unsalted, reserve 2 tablespoons
2 tablespoons of olive oil
1 small red onion, fine dice
1 1/2 cups of celery, fine dice (about 4 stalks)
1/2 cup of red bell pepper, fine dice
1/2 cup small yellow bell pepper, fine dice
1/4 cup of Italian flat-leaf parsley, finely chopped
1 tablespoon capers, drained
1 tablespoon of fresh dill, finely chopped
1 tablespoon of fresh chives, finely chopped
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup Panko bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large egg, lightly beaten
Fresh chives for garnish (1 1/2 inches in length)
Lemon slices for garnish

Ingredients For Salmon Cake Sliders:
1 package of Hawaiian buns
1/2 stick of butter, unsalted
2 avocados, sliced
2 cups of arugula

Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon fresh dill, finely chopped
1 teaspoon of fresh chives, finely chopped
a pinch of Kosher salt
a pinch of freshly ground black pepper

Directions For 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.

Directions:
Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15 to 20 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 to the refrigerator to cool, around 15 to 20 minutes. 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 sautèpan, on medium-low heat, using 2 tablespoons each of butter and olive oil, add all the veggies, spices, capers, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of fresh ground black pepper. Cook, stirring frequently, for 15 to 20 minutes until soft. Add the Italian flat-leaf parsley, stir to combine, remove from the heat and allow to cool completely. Once cool, transfer the vegetable mixture to a large mixing bowl add the breadcrumbs, mix to combine.

Flake the chilled salmon into a large bowl. Add the beaten eggs, mayonnaise, Dijon mustard, the fresh dill, and chopped chives. Combine the bowl containing the salmon with the vegetable mixture, stir to combine. Cover with plastic wrap and transfer to the refrigerator to chill for 30 minutes. Using a 2.25-ounce cookie dough scoop, shape into 10 salmon cakes. Transfer back to the refrigerator for 1 hour to set.

Preheat oven to 250-degrees F.
Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry 3 minutes on each side, or until golden brown. Line a plate with a paper towel setting the salmon cakes on the plate to drain. Next, transfer the salmon cakes onto a baking sheet pan to keep warm the oven.

Serve my Salmon Cakes With A Chive Dill Aioli Sauce. This dish is great with a side of my Lemon Pepper Asparagus.

Serve the Salmon Cake Sliders on buttered toasted buns with arugula and avocado.

Lemon Pepper Asparagus 

My Salmon Cake Sliders

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