Thai Salmon Cakes with Basil Lime Mayonnaise

• Seafood

  • 14 oz Salmon, wild

• Produce

  • 8 Basil, large leaves fresh
  • 1/4 cup Cilantro, fresh
  • 4 cloves Garlic
  • 2 tsp Ginger
  • 1 Jalapeno pepper
  • 1/4 Red bell pepper, finely chopped (about 1/4 cup, small
  • 2 Scallions

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 tsp Red curry paste

• Condiments

  • 1 Aioli
  • 1 tsp Chili garlic sauce
  • 2 tsp Fish sauce
  • 4 tbsp Lime juice, fresh
  • 1 cup Mayonnaise, regular or reduced-fat

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/2 cup Canola or vegetable oil

• Bread & Baked Goods

  • 1/2 cup Panko

• Deli

  • 1 Salmon cakes

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• SALMON CAKES
• 14 ounces wild salmon
• salt and freshly ground black pepper, to taste
• 2 scallions, white and light green part only, finely chopped
• ¼ small red bell pepper, finely chopped (about ¼ cup)
• ¼ cup chopped fresh cilantro
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice (about 1 large lime)
• 2 teaspoons minced ginger
• 2 teaspoons fish sauce
• 1 teaspoon red curry paste (or to taste)
• 1 teaspoon chili garlic sauce
• ½ cup panko, plus more for coating cakes
• 1 large egg, beaten
• ½ cup canola or vegetable oil, for frying
• AIOLI
• 1 cup mayonnaise, regular or reduced-fat
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 jalapeno pepper (seeded if desired), chopped
• 8-10 large leaves fresh basil
• 2 cloves garlic, coarsely chopped

Directions

• INSTRUCTIONS
• Preheat oven to 375 degrees. Season salmon with salt and black pepper. Bake for 12-14 minutes or until salmon can be flaked. Cool 15 minutes.
• Combine scallions, red bell pepper, cilantro, garlic, lime juice, ginger, fish sauce, red curry paste, chili garlic sauce and panko in a bowl. Season to taste with salt and black pepper, adjusting any other seasoning as desired. Flake salmon into the bowl, add the egg and gently stir to combine. Form into 8 uniform cakes. Chill in refrigerator for 1 hour or in the freezer for 15 minutes.
• Coat salmon cakes with panko. Heat oil over medium-high heat in a non-stick skillet or sauté pan. Place salmon cakes in hot oil, working in batches if necessary. Reduce heat to medium. Cook 2-3 minutes per side or until nicely browned. Place on a cooling rack to drain set on a baking sheet or on aluminum foil.
• AIOLI
• Combine aioli ingredients in a food processor or blender. Process until smooth. Serve with salmon cakes.

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