Salmon Cakes with Cilantro-Ginger Aioli

Name: Salmon Cakes with Cilantro-Ginger Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Cilantro-Ginger Aioli; 1 teaspoon Chinese five spice; 79 milliliters cornmeal; 2 teaspoons minced fresh ginger; 2 teaspoons minced garlic; 2 Tbsps mayonnaise; 1 Tbsp Chinese hot mustard; 2 Tbsps salad oil; 3 Tbsps minced shallots; 2 Tbsps soy sauce; 794 grams boned, skinned salmon fillet, cut into chunks

This gluten free and dairy free recipe serves 10. One serving contains 66 calories, 1g of protein, and 4g of fat. Head to the store and pick up mayonnaise, ginger, shallots, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a food processor, working in batches, pulse salmon just until finely chopped.

Ingredients you will need

Salmon

Equipment you will use

Food Processor

Scrape into a bowl.

Equipment you will use

Bowl

Add cornmeal, shallots, mayonnaise, soy sauce, mustard, garlic, ginger, and five spice to salmon. Gently shape mixture into 10 equal patties about 3 inches wide and 3/4 inch thick; set slightly apart on a sheet of waxed paper or foil.

Ingredients you will need

Mayonnaise

Soy Sauce

Cornmeal

Shallot

Mustard

Garlic

Ginger

Salmon

Equipment you will use

Aluminum Foil

Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, add half the cakes and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut to test), 6 to 8 minutes total. As cakes are cooked, transfer to an ovenproof platter and keep warm in a 200 oven.

Ingredients you will need

Cooking Oil