- November 4, 2018 at 9:27 pm #393169
Salmon Cakes with Aioli
2 tbs mayonnaise
1 tsp garlic-infused olive oil
1 1/2 tsp fresh lemon juice
1 tbs chopped fresh dill, plus extra for garnish
14.5-oz can salmon, with bones, drained
1 large egg
1/4 cup finely chopped celery
1/4 cup thinly sliced scallion greens
1/2 cup quick oats
2 tbs tomato paste
1/4 teaspoon freshly ground black pepper
1/4 cup low-FODMAP bread crumbs
1 tbs olive oil
4 lemon wedges
For the aioli, in a small bowl, stir together the mayonnaise, garlic-infused oil, fresh lemon juice, and chopped dill. Cover and chill until just before serving.
For the fish cakes, lightly mash the salmon and bones in a large mixing bowl. Stir in the egg, celery, scallion greens, oats, tomato paste, and black pepper.
Cover and chill for about an hour to hydrate and soften the oatmeal. Using hands, form the mixture into 6 patties and dust them on both sides with breadcrumbs.
In a heavy skillet, heat the oil over medium heat until shimmering and fragrant. Fry the cakes for 3 to 4 min on each side, until dark golden brown.
Don’t try to flip them too soon, as they will stick to the pan unless a nice crust has formed on the bottom. They only need to be flipped once.
Garnish the warm burgers with a dollop of sauce and some extra dill. Serve with lemon wedges.