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Salmon Cakes with Lemon Tarragon Aioli

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Submitted by: dd72438218

 

These delicious salmon cakes are seasoned with garlic and green onion--serve with a homemade lemon and tarragon aioli.
 

Ingredients

  • Salmon cakes:
  • 1/2-1 lb cooked salmon, flaked (or about 1 16 oz can)
  • 1 medium summer squash
  • 1/2 cup green onion, diced
  • 1 large garlic clove, minced
  • 1/2 cup unseasoned bread crumbs
  • 1/2 tsp salt
  • Pepper to taste
  • 2 eggs, beaten
  • Aioli:
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • Pinch white pepper
  • 1 tbsp tarragon flavored white wine vinegar or unflavored white wine vinegar
  • 1 cup safflower or other light oil, not olive oil
  • 2 tbsp fresh tarragon, chopped
  • Juice and zest of 1/2 lemon

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Method

Salmon cakes: Grate squash, lightly salt it and put it in a strainer or wrap in cheesecloth. Allow it to sit for at least 5 minutes while you prep rest of ingredients. Squeeze as much moisture as you can from squash. Mix first four ingredients well with a fork to break up any large salmon chunks. Add bread crumbs, salt and pepper and mix well. Add eggs and mix well, then refrigerate for 15 minutes. Preheat skillet over medium heat. Coat skillet with oil or butter. Shape salmon mixture into cakes about 1/2 inch thick and 3 inches in diameter. Saute cakes in oil for 6 minutes. Turn cakes and cook for 4 more minutes. Remove from pan and keep warm while cooking the rest of cakes. You may need to add more oil to pan. Aioli: In a mixing bowl, combine egg yolks, mustard, salt and pepper. With mixer (use wire whip attachment) on medium speed, slowly add oil to egg mixture, about 1 tablespoon at a time, pausing to let oil become incorporated into egg mixture. As more oil is added the mixture will begin to noticeably thicken (become mayonnaise). Once mixture has thickened you can add remaining oil in a slow, steady stream. Add tarragon, lemon zest and juice. Less juice makes for a heavier aioli, more juice a lighter one.

 

Notes: Also makes a terrific appetizer.

 

Number of Servings: 10 - 12

 

Submitted by: dd72438218 ()

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