Yummy Fixins: Salmon cakes with Sriracha aioli (recipe)
Salmon is a flavorful and versatile fish. It is delicious raw in sushi, grilled with salsa in tacos, roasted with teriyaki sauce, or my favorite, smoked with herbed cream cheese.
This recipe is a tasty and different way to enjoy salmon, especially if you have extra leftovers from another dinner. I serve it as an appetizer with a spicy aioli, but you can also use it to top a salad, or as an appetizer.
Salmon Cakes with Sriracha Aioli
Makes four appetizer servings
1 lb salmon filet
¼ cup roughly chopped celery stick
¼ cup roughly chopped red pepper
¼ cup chopped green onion
1 tbs mayonnaise
1 cup bread crumbs, separated
½ tbs Cajun seasoning (like Tony’s Chachere or Old Bay)
½ cup mayonnaise
½ cup Greek yogurt
1 teaspoon Sriracha, or more if you like the spice
Salt and pepper to taste.
Mix all ingredients together. Taste for seasoning. Place in the fridge until ready to use.
Heat oven to 400 degrees. Place salmon on a baking sheet, sprinkle with salt and pepper. Bake for 10 minutes, or until fully cooked. Let cool. Place cooled salmon in a bowl and flake evenly with a fork, making sure there are no bones.
Add celery stalk, red pepper and green onions in a food processor and pulse until finely minced. Place mixture into the flaked salmon along with egg, mayo, ½ cup of breadcrumbs, and Cajun seasoning. Mix well*.
Shape the mixture into silver dollar size patties. Place the remaining breadcrumbs on a plate and lightly coat each side of the patty with breadcrumbs. Cook in oil in skillet over medium heat until browned on each side. Turn once while frying. Serve with dollop of aioli. Enjoy!
*If the mixture is wet and not forming well, add in a few more breadcrumbs. You can shape a small patty and cook it as a sample for seasoning and to make sure it holds shape.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.
Support Local Journalism
Support Local Journalism
Readers around the Lake Tahoe Basin and beyond make the Tahoe Tribune's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Your donation will help us continue to cover COVID-19 and our other vital local news.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User
Convicted of second-degree murder and gross vehicular manslaughter while intoxicated, Timothy Neil Clark, 51, of Cool, was sentenced to life in prison Monday by El Dorado County Superior Court Judge Daniel Proud.