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Spicy Salmon Cakes with Cilantro Lime Aioli

Salmon cales
 1 lb Fresh salmon
 SaltTo Taste
 ½ cup Panko
 ¼ cup Cilantro chopped(leaves and small stems)
 1 tbsp Lime juice
 1 Egg
 2 Whole chipotles (in adobo)chopped(leaves and small stems)
 Oil for frying
Cilantro Lime Aioli
 ½ cup Greek yogurt
 ¼ cup Mayonnaise
 2 cloves garlic
 2 tbsp Lime juice
 ¼ cup cilantro
 SaltTo taste
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 4 Bun
 4 Slices of fresh tomato
 4 Leaves of green leaf lettuce
Salmon Cakes
1

Remove skin from salmon, and cube into 1x1 inch squares.

2

Place salmon, salt, panko, egg, cilantro, lime and the chipotle into the bowl of a food processor. Pulse a few times to combine, but not make into a paste.

3

Form into 4 patties, using a ball canning jar lid ring is a great tool to form perfect patty’s. Place in freezer to firm up.

4

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
5

Combine all ingredients in a blender or food processor and pulse until smooth.

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6

Spread a layer on each side of the bun. Layer lettuce and tomato(if you choose).