Creole Salmon Cakes with Spicy Aioli

Directions

  1. In large bowl, mix panko, minced vegetables, spices, mayonnaise, and mustar. Fold in salmon. Do not overmix. Form into 4 cakes (or, if preferred, 10 to 12 appetizer-size bites).
  2. Heat about 4 Tbsp. olive oil in skillet over medium heat, add cakes, and brown 4 to 5 minutes per side until golden brown. Patties can also be placed under broiler and cooked for about 8 minutes per side. Drain on paper towels.
  3. For spicy aioli, mix together ingredients and spoon atop cakes.


Serves 4

Wine pairing: IPA, Riesling, Viognier, or Chardonnay.

Ingredients

  • 1 1/2 lbs. roasted salmon, pin-boned, skinned, and shredded
  • 1 3/4 cups panko crumbs
  • 1 cup mayonnaise
  • 1/4 cup red onion, minced
  • 1 stalk celery, minced
  • 1 jalapeño, minced
  • 2 tsp. brown mustard
  • 1 tsp. black pepper
  • 1 tsp. creole seasoning
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Extra virgin olive oil

 

Spicy aioli

  • 1/2 cup mayonnaise
  • 1 Tbsp. hot sauce
  • Pinch of black pepper