Baharat Salmon Cakes With Aioli Recipes

Steps:

• 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.

Steps:

• • Salmon Cakes • 1. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, carrot and celery; cook 5 minutes until slightly softened. Remove to a large bowl. • 2. Drain salmon; remove bones, if desired. Add to bowl with cooked vegetables along with bread crumbs, Old Bay, mustard, cayenne, mayonnaise, parsley and lemon juice. Combine well and form into 12 cakes, about 1/3 cup each. • 3. In same skillet, add another 1 tablespoon of the oil over medium heat. When oil is hot, add half the cakes to the pan and cook 2 to 3 minutes per side or until browned. Repeat with remaining 1 tablespoon oil and remaining cakes. • Old Bay Aioli • 4. In a small bowl, combine mayonnaise, mustard, garlic and Old Bay. Mix and serve alongside cakes and escarole. Drizzle escarole with dressing, if desired.

Steps:

• In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
• Season with salt and lemon pepper or black pepper to taste.
• Shape into 7 or 8 salmon cakes.
• Melt the butter with the oil in a heavy skillet.
• Brown salmon cakes on both sides (about 5 minutes per side).
• Place on a dish or a serving platter lined with mixed greens.
• To make the lemon aioli: mix all ingredients together.
• Serve on or with the salmon cakes.
• Delicious!

Steps:

• 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.