Ingredients
spicy salmon cakes
- 1 pound (450 grams) salmon
- kosher salt to taste
- ½ cup (40 grams) panko bread crumbs
- ¼ cup (15 grams) cilantro, chopped (use leaves and thin stems)
- 1 tablespoon lime juice
- 1 large egg
- 2 chipotles in adobo, chopped (plus 2 tablespoons sauce from can)
- vegetable oil for frying
cilantro lime aioli
- ½ cup (120 grams) greek yogurt
- ¼ cup (50 grams) mayonnaise
- 2 cloves garlic
- 2 tablespoons lime juice
- ¼ cup (15 grams) cilantro
- kosher salt to taste
Instructions
spicy salmon cakes
- Preheat oven to 425 F (220 C) and line a pan with foil.
- Season the salmon with salt and place on the prepared pan. Bake until just cooked to rare (an internal temperature of approximately 120 F or 50 C). Allow to cool slightly, discard the skin and flake the salmon into a large bowl.
- Add the panko, cilantro, lime juice, egg, chopped chipotles and 2 tablespoons of sauce from the can. Mix well and form into 8 patties.
- Heat enough oil to thinly coat the bottom of a non-stick skillet over medium-high heat. Cook each salmon patty for 3-4 minutes on each side or until golden brown. Transfer the cooked salmon patties to a paper towel lined plate to absorb any excess oil.
cilantro lime aioli
- Combine all ingredients in a blender or food processor and pulse until smooth.