Salmon Cake with Saffron Aioli
Course Appetizer, seafood
For the fish
- 2 lb salmon cut into steaks for grilling
- 1/4 cup extra virgin olive oil
- 1 tsp Herbes de Provence
- salt and pepper to taste
For the cake
- 2 potatoes baked and mashed
- 1 cup mayonnaise plus 1/2 cup
- 1/2 cup red onion diced small
- 6 oz roasted red peppers diced small
- 3 eggs
- 3 oz capers chopped
- 1/2 bunch parsley finely chopped
- 2 lb salmon cooked
- 3 oz panko bread crumbs
- salt and pepper to taste
- 1 tsp garlic minced
- 1 pinch saffron threads
Brush the salmon with the oil, Herbes de Provence and season with salt and pepper. Grill on both sides a few minutes to create across hatch pattern. Finish salmon in a preheated 375° F oven until just done, about 5 minutes.
Cool. Remove any gray fatty parts from the skin side and flake.
Bake the potatoes in the microwave on high for 5 minutes or until cooked. Cool. Peel and mash with the mayonnaise.
Add the remaining ingredients to the potato mix, adding the salmon last. Mix gently so that the salmon doesn't break-up too finely.
Use a scoop to make 3-4ounce balls. Roll the balls in the panko and flatten to form patties. Heat the olive oil in a large non-stick pan over medium high heat and sear the patties about 5 minutes on each side or until golden brown.
Bake the cakes in the oven for 5 minutes or until they have risen slightly.
Make the aioli by mixing together the remaining ½ Mayonnaise with the garlic and saffron. Serve at once.
