Salmon Cakes With Cilantro-Ginger Aioli

Name: Salmon Cakes With Cilantro-Ginger Aioli
Ingredients: 1 3/4 pounds boned, skinned salmon fillet, cut into chunks; 1/3 cup cornmeal; 3 tablespoons minced shallots; 2 tablespoons mayonnaise; 2 tablespoons soy sauce; 1 tablespoon Chinese hot mustard; 2 teaspoons minced garlic; 2 teaspoons minced fresh ginger; 1 teaspoon Chinese five spice; 2 tablespoons salad oil

10 ingredients

4 steps

Ingredients

1 3/4 pounds boned, skinned salmon fillet, cut into chunks
1/3 cup cornmeal
3 tablespoons minced shallots
2 tablespoons mayonnaise
2 tablespoons soy sauce
1 tablespoon Chinese hot mustard
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon Chinese five spice
2 tablespoons salad oil

Directions

1

In a food processor, working in batches, pulse salmon just until finely chopped. Scrape into a bowl.
2

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.
3

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. Add remaining tablespoon oil to pan and cook remaining cakes.
4

Serve with Cilantro-Ginger Aioli.