thai salmon cakes with basil lime mayo

By foodiva

Ingredients

• INGREDIENTS
• SALMON CAKES
• 14 ounces wild salmon
• salt and freshly ground black pepper, to taste
• 2 scallions, white and light green part only, finely chopped
• 1/4 small red bell pepper, finely chopped (about 1/4 cup)
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice (about 1 large lime)
• 2 teaspoons minced ginger
• 2 teaspoons fish sauce
• 1 teaspoon red curry paste (or to taste)
• 1 teaspoon chili garlic sauce
• 1/2 cup panko, plus more for coating cakes
• 1 large egg, beaten
• 1/2 cup canola or vegetable oil, for frying
• AIOLI
• 1 cup mayonnaise, regular or reduced-fat
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 jalapeno pepper (seeded if desired), chopped
• 8-10 large leaves fresh basil
• 2 cloves garlic, coarsely chopped

Preparation

Step 1

INSTRUCTIONSpreheat oven 375.season salmon wié salt and pepper. bake 12-14 min or until can be flaked. cool 15min.

combine scallions to panko in bowl. Season to taste. Flake salomon into blowl andd egg and gently stir to combine. Form into 8 uniform cakes. Chill for 1hr. in fridge or 15 in freezer.

Coat with panko. heat oil ovre medium high hear in no stick skillet. Fry in batches. for 2-3 min or until golden.