PINK SALMON CAKES ON SOURDOUGH WITH LEMON-HERB AIOLI

Start to finish: 40 minutes Serves 4 2 egg yolks 1 tablespoon Dijon mustard 1 tablespoon minced fresh thyme 1 tablespoon minced fresh savory Kosher salt and ground black pepper Zest and juice of 1 lemon 9 tablespoons olive oil, divided 2 large shallots, chopped 2 cloves garlic, minced 2 tablespoons drained capers

1 pound pink salmon, fresh or canned, chunked or chopped ¼ cup panko breadcrumbs All-purpose flour, for dusting 2 tablespoons vegetable oil Sliced cucumbers 4 thick slices toasted sourdough bread, to serve

To make the aioli, in a small bowl whisk together the egg yolks, mustard, thyme, savory, a pinch each of salt and pepper, and the lemon zest and juice. While whisking, slowly add 8 tablespoons of the olive oil, a dribble at a time. The mixture should be smooth and thick. Adjust the seasoning with additional salt and black pepper, if needed. Refrigerate.

In a medium nonstick skillet over medium-high, heat the remaining 1 tablespoon of oil. Add the shallots, garlic and capers and cook until the shallots are tender and beginning to brown, 3 to 4 minutes. Transfer to a medium bowl, then add the chunked salmon and breadcrumbs. Gently mix.

Gently form the mixture into 8 patties, each about 2½ inches round. Place some flour in a shallow dish, then one at a time set the salmon patties in the flour, turning to lightly coat both sides.

Return the skillet to medium-high heat and add the vegetable oil. When the oil is hot, add the patties, working in batches if necessary, and sear on both sides, 4 to 5 minutes per side. Arrange the salmon cakes on the toasted sourdough slices, topping with cucumber slices and dollops of the aioli. Serve immediately.

PER SERVING: 690 calories; 430 calories from fat (62 percent of total calories); 48 g fat (6 g saturated; 0 g trans fats); 180 mg cholesterol; 33 g carbohydrate; 2 g fiber; 2 g sugar; 29 g protein; 660 mg sodium.