Baharat Salmon Cakes With Aioli Recipes

Steps:

• 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.

Steps:

• To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
• To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty.
• Dredge patties in 1/2 cup breadcrumbs.
• Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through.
• Serve aioli over salmon.

Steps:

• 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.

Steps:

• In a blender or food processor, combine the salmon, parsley, green onion, celery, mustard, and lemon zest. Pulse until combined; transfer to a mixing bowl. Make 10-12 patties from the salmon; they should be roughly half the size of your palm. Place the egg white in a bowl and whisk gently. Place the breadcrumbs on a large plate. Coat both sides of the salmon cakes, first in egg white and then in breadcrumbs; set aside on a baking sheet or tray.
• In a large sauté pan over medium-high heat, pour 1/2 cup olive oil and heat until almost smoking. Cook the salmon cakes in batches, about three to four at a time, being careful not to overcrowd the pan. (You may need to let the pan re-heat between batches. If the pan becomes dry and the cakes begin to stick, add more olive oil,) Cook for about five minutes per side, until golden and crispy. Serve warm.
• TO MAKE THE EASY "AIOLI": Whisk all ingredients together until mixed well, Store in an airtight container in the refrigerator for up to five days.
• Makes 4 to 6 servings.

Steps:

• 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.

Steps:

• 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.

Steps:

• In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
• Season with salt and lemon pepper or black pepper to taste.
• Shape into 7 or 8 salmon cakes.
• Melt the butter with the oil in a heavy skillet.
• Brown salmon cakes on both sides (about 5 minutes per side).
• Place on a dish or a serving platter lined with mixed greens.
• To make the lemon aioli: mix all ingredients together.
• Serve on or with the salmon cakes.
• Delicious!

Steps:

• Heat oven to 400ºF.
• Mix 1/3 cup mayo and next 5 ingredients in medium bowl. Stir in 2 tsp. zest and fish. (Mixture will be moist.) Mix lemon juice, garlic, dill, and remaining mayo and lemon zest until blended. Refrigerate until ready to serve.
• Combine bread crumbs and butter in separate bowl. Add 1 Tbsp. fish mixture; turn to evenly coat. Shape into ball; place on baking sheet sprayed with cooking spray. Repeat with remaining fish mixture, placing balls 1 inch apart on baking sheet; flatten with spatula to 1/4-inch thickness.
• Bake 10 min. on each side or until fish cakes are golden brown on both sides. Serve with mayo mixture.

Steps:

• In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, pepper and tabasco sauce. Blend in the egg. Fold in salmon. Let cool for 5 minutes.
• Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
• In a large nonstick skillet, cook on medium heat using oil or cooking spray. It should take about 5 minutes per side to get to a nice golden brown.