Thursday, April 22, 2010

Curried Salmon Cakes & Lemon-Curry Aioli

2 eggs
14-15 oz cooked salmon
1/2 C finely chopped apple
1/4 C bread crumbs
1/4 C thinly sliced scallions
2 Tbls mayonnaise
1 tsp curry powder
1/2 tsp paprika
1/4 tsp pepper

Beat eggs; add salmon and break it up. Stir in apple, bread crumbs, onions, mayonnaise, curry, paprika and pepper. Mix well.

Place skillet over medium heat. When hot, add oil. Scoop 1/4 of the salmon mixture into the skillet shaping into a cake about 3/4" thick; repeat shaping additional cakes in the skillet. Cook until well browned on bottom (about 5 minutes). Turn cakes; cook until browned on the other side (about 3-4 minutes).

Serve with lemon-curry aioli. (Recipe below)

The recipe makes 4 'full sized' cakes. I love them on their own, but they make tasty salmon burgers in a bun with lettuce and the aioli as a spread.

Bite sized cakes make nice appetizers (with the aioli, served on crackers).

If you don't like curry--or just feel like something different--swap out the curry and paprika for other spices... Lemon-dill is always nice with salmon. Or dill & chives? Spice it up with garlic & hot sauce. For something milder, sweeter...try rosemary or tarragon. Don't forget to use complimentary spices in the aoili as well.

Lemon-Curry Aioli
In a bowl combine:
1/2 C mayonnaise
1-2 tsp curry powder
1 tsp grated lemon peel
1 Tbls lemon juice
1/2 tsp paprika
salt to taste

No comments: