THAI SALMON CAKES WITH SPICY BASIL-LIME AIOLI

Serves 2-3.

SALMON CAKES

INGREDIENTS

14 ounces wild salmon — salt and black pepper, to taste 2 scallions, white and light green part

only, finely chopped ¼ small red bell pepper, finely chopped

(about ¼ cup) ¼ cup chopped fresh cilantro 2 cloves garlic, minced 2 tablespoons fresh lime juice (about 1

large lime) 2 teaspoons minced ginger 2 teaspoons fish sauce 1 teaspoon red curry paste (or to taste) 1 teaspoon chili garlic sauce ½ cup panko, plus more for coating cakes

1 large egg, beaten ½ cup canola or vegetable oil, for frying

DIRECTIONS

1 Preheat oven to 375 degrees. Season salmon with salt and black pepper. Bake for 12-14 minutes or until salmon can be flaked. Cool 15 minutes. 2 Combine scallions, red bell pepper, cilantro, garlic, lime juice, ginger, fish sauce, red curry paste, chili garlic sauce and panko in a bowl. Season to taste with salt and black pepper, adjusting any other seasoning as desired. Flake salmon into the bowl, add the egg and gently stir to combine. Form into 8 uniform cakes. Chill in refrigerator for 1 hour or in the freezer for 15 minutes. 3 Coat salmon cakes with panko. Heat oil over medium-high heat in a non-stick skillet or sauté pan. Place salmon cakes in hot oil, working in batches if necessary. Reduce heat to medium. Cook 2-3 minutes per side or until nicely browned. Place on a cooling rack to drain set on a baking sheet or on aluminum foil.

AIOLI

INGREDIENTS

1 cup mayonnaise, regular or reduced fat 2 table spoons fresh lime juice (about 1 large lime) 1 jalapeno pepper (seeded if desired),

chopped 8 large leaves fresh basil 2 cloves garlic, coarsely chopped

DIRECTIONS

1 Combine aioli ingredients in a food processor or blender. Process until smooth. Serve with salmon cakes.