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Salmon Cake with Saffron Aioli
Ingredients
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
Instructions
- 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.