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Salmon Cakes with Aioli Mayo

Salmon Cakes with Aioli Mayo



4 Tbsp. unsalted butter

1 onion, finely chopped

1 celery, finely chopped

1 red bell pepper, finely chopped

1 yellow bell pepper, finely chopped

1/2 cup corn kernels

1 tsp. garlic, chopped

1 pound salmon filet, diced

1 cup fresh fine bread crumbs

1 cup mayonnaise

2 tsp. Dijon mustard

2 Tbsp. fresh Italian parsley, minced

2 Tbsp. green onions, minced

1/2 cup seasoned flour

1 large beaten egg

Sea salt and freshly ground black pepper to taste

Vegetable oil for frying Aioli Sauce (recipe follows)



1. In a large sauté pan over medium-high heat melt the butter add the onion, celery, bell peppers and corn kernels. Season with salt and pepper to taste. Cook, until the vegetables are soft – about 10 minutes. Add the garlic and stir. Remove from the heat and cool for 5 minutes.

2. In a large mixing bowl, combine the salmon, green onions, parsley, mustard, mayonnaise, the cooled vegetables and bread crumbs. Mix well. Divide the mixture into 8 equal portions and form them into 1-inch-thick cakes.

3. Heat the vegetable oil to 350° F in a large sauté pan over high heat. Dip salmon cakes in the egg wash first, dredge into the seasoned flour next, coating cakes evenly. Gently place the cakes, 4 at a time, in the hot oil and fry until lightly golden, about 5 minutes on each side. Serve with Aioli Mayonnaise.


Aioli Mayonnaise



2 eggs, coddled

1 tsp. fresh parsley

1 Tbsp. lemon juice

1 tsp. mustard

2 cloves garlic

1/2 cup canola oil

1/2 tsp. salt


1. In a food processor, mix eggs, mustard, garlic, parsley and slowly add the oil, while the machine is running. Once creamy and smooth add salt and lemon juice.
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