Recipe of Frozen Salmon Cakes

Baharat Salmon Cakes With Aioli

About 7 or 8 patties.

Recipe Summary Baharat Salmon Cakes With Aioli

Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens.

Ingredients | Frozen Salmon Cakes

1 pound salmon fillets, divided

¾ cup soft white bread crumbs

1 egg white

¼ cup chopped green onion

2 tablespoons chopped roasted red bell pepper

1 tablespoon chopped Italian parsley

1 ¾ teaspoons baharat (Middle Eastern spice mix), divided

¼ teaspoon salt

¼ cup mayonnaise

1 clove garlic, minced

1 teaspoon lemon juice

1 teaspoon lemon zest

cracked black pepper to taste

Directions

Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.

Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.

Preheat broiler. Arrange patties on a foil-lined baking sheet.

Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.

For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.

Garnish salmon cakes with black pepper and serve with aioli.

Make your own baharat seasoning with this recipe.

Info | Frozen Salmon Cakes

prep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 salmon cakes

TAG : Baharat Salmon Cakes With Aioli

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