Mini Salmon Cakes with Sriracha Lemon Aioli

• Seafood

  • 2 lbs Salmon, fillet

• Produce

  • 1 clove Garlic
  • 1 Onion, large
  • 1/2 cup Parsley, fresh

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Dijon mustard
  • 5 1/3 tbsp Lemon juice
  • 3/4 cup Mayonnaise, light
  • 4 tsp Sriracha sauce

• Baking & Spices

  • 5 3/4 tsp Pepper
  • 5 3/4 tsp Salt

• Bread & Baked Goods

  • 2/3 cup Breadcrumbs, plain dried

Found on tasteandsee.com

Description

Directions

• Preheat oven to 400.  Rinse and pat dry the salmon, then place on a parchment-lined baking sheet and season with 1/2 teaspoon salt and pepper.  Roast until cooked through, about 15 minutes.  Allow to cool 5 minutes then using fork s flake or separate the salmon into small pieces.
• Place salmon in a large bowl.  Add onions, breadcrumbs, parsley, mayo, mustard, egg, & lemon juice.   Season with 1 teaspoon salt and pepper, then mix gently. 
• Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet. 
• If you are freezing the salmon cakes, leave them on the baking sheet and place them in the freezer.   Once firm, store them in a resealable freezer bag until needed.
• To finish the cakes, bake on 400 for about 15-20 minutes, just until they start to crisp and become golden.  
• Combine all ingredients in a small mixing bowl, and whisk thoroughly.  Adjust salt and pepper to taste.

Nutrition