Salmon Cakes

Fill a medium saucepan halfway with water. Place salmon in the pan, cover and cook over high heat until simmering. Then reduce heat to low and cook for about 5 minutes. Remove from heat, drain the water and let salmon cool by placing it in your fridge for 20 minutes or so. Don’t worry if the salmon is not thoroughly cooked through – as the salmon cakes will be cooked as well. Once it’s cooled a bit, use a fork and flake the salmon into a bowl (my kids love doing this part). Add to that the scallions, parsley, breadcrumbs, red pepper, mayo, mustard and egg. Combine well with your hands or a spatula.

Form into about 8 cakes, place on a plate, cover with wrap and place in your fridge for them to set (about 20 minutes).

Roasted Pepper-Olive Aioli:

Broil the pepper in your oven on a piece of foil for a few minutes, turing occasionally, to evenly brown the skin. The skin begins to blister when they are done. Don’t overcook or blacken. This will just take a few minutes (but it brings out great flavor).

Once pepper is cool enough to handle, cut it apart, discarding the guts and seeds. Cut it into chunks and place in your food processor. Give it a few pluses. Add the rest of the ingredients, pulse until smooth. Cover until ready to serve.

To cook the salmon cakes, place 2 Tablespoons of olive oil in your frying/saute pan and heat the oil over medium high heat. Carefully place the cakes in the pan and over medium heat, cook about 2-3 minutes a side. Serve with aioli and enjoy!

This aioli is tasty and can even be served as a spread on slices of baguette!

Enjoy!!

Colleen