Salmon Cakes with Old Bay Aioli

By jkenb

Ingredients

• Salmon Cakes
• 3 tablespoons vegetable oil
• 1/2 sweet onion, diced small
• 1 medium carrot, finely diced
• 1 rib celery, finely diced
• 2 7 1/2 ounce cans pink salmon
• 1 cup plain bread crumbs
• 1 1/4 teaspoons Old Bay seasoning
• 1 teaspoon Dijon mustard
• 1/4 teaspoon cayenne pepper
• 1/4 cup light mayonnaise
• 1/4 cup parsley, chopped
• 1 tablespoon lemon juice
• 1 head escarole, chopped
• Bottled dressing (optional)
• Old Bay Aioli
• 1/4 cup light mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon grated garlic
• 1/4 teaspoon Old Bay seasoning

Preparation

Step 1

• 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.