Ingredients: |
Ingredients: 2 egg yolks
1 T Dijon mustard
1 T minced fresh thyme
1 T minced fresh savory
Kosher salt and ground black pepper
Zest and juice of 1 lemon
9 T olive oil, divided
2 large shallots, chopped
2 cloves garlic, minced
2 T drained capers
1 pound pink salmon, fresh or canned, chunked or chopped
1/4 cup Panko breadcrumbs
All-purpose flour, for dusting
2 T vegetable oil
Sliced cucumbers
4 thick slices toasted sourdough bread, to serve
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Directions: |
Directions: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 T 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. |
This recipe for Pink Salmon Cakes on Sourdough with Lemon Herb Aioli is from