I am known for my love of seafood, especially crab. Nom, nom. I decided to take my crab cake recipe to a heartier level with wild salmon. This is a gluten-free, very lightly breaded salmon cake with a healthy Dijon-aioli sauce.
COMPLETE THE PLATE: To make it a complete meal, serve a salmon cake with 1-2 cups of steamed or roasted veggies-of-choice + if it is lunchtime, toss in a whole grain like toasted whole grain bread or 1/2 of a whole grain bagel to eat the cake on!
Preheat oven to 350 degrees. Line a small baking sheet with foil.
Place the salmon on the baking sheet and sprinkle with salt and pepper. Bake until cooked through, about 20 minutes. Use a fork to flake the salmon into a bowl. Meanwhile, mix together the aioli ingredients in a small bowl.
Add the egg, dijon, dill, mayo, scallions, lemon juice, breadcrumbs, + remaining 1/4 teaspoon salt to the bowl- stir to combine. Form into four large or eight small patties.
Heat a large non-stick skillet or griddle to a medium heat. Brush with remaining olive oil. Add salmon patties, and cook until golden brown and crispy, about 3-4 minutes per side.
Serve with sauce and garnish with remaining green onion.
Ingredients
Directions
Preheat oven to 350 degrees. Line a small baking sheet with foil.
Place the salmon on the baking sheet and sprinkle with salt and pepper. Bake until cooked through, about 20 minutes. Use a fork to flake the salmon into a bowl. Meanwhile, mix together the aioli ingredients in a small bowl.
Add the egg, dijon, dill, mayo, scallions, lemon juice, breadcrumbs, + remaining 1/4 teaspoon salt to the bowl- stir to combine. Form into four large or eight small patties.
Heat a large non-stick skillet or griddle to a medium heat. Brush with remaining olive oil. Add salmon patties, and cook until golden brown and crispy, about 3-4 minutes per side.
Serve with sauce and garnish with remaining green onion.