Baharat Salmon Cakes with Aioli recipe
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Ingredients
- 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
Nutrition Info
- 316.6 caloriescarbohydrate: 6.9 gcholesterol: 61 mgfat: 22.3 gfiber: 0.8 gprotein: 21.6 gsaturatedFat: 3.9 gservingSize: -sodium: 375.5 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Baharat Salmon Cakes with Aioli
Directions
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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.