Baharat Salmon Cakes with Aioli

By norsegal8

"Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens."

Ingredients

• 1 pound salmon fillets, divided
• 3/4 cup soft white bread crumbs
• 1 egg white
• 1/4 cup chopped green onion
• 2 tablespoons chopped roasted red bell pepper
• 1 tablespoon chopped Italian parsley
• 1 3/4 teaspoons baharat (Middle Eastern spice mix), divided
• 1/4 teaspoon salt
• 1/4 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• cracked black pepper to taste

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from allrecipes.com

Preparation

Step 1

Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.

Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.

Preheat broiler. Arrange patties on a foil-lined baking sheet.

Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.

For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.

Garnish salmon cakes with black pepper and serve with aioli.