Baharat Salmon Cakes With Aioli Recipes

BAHARAT SALMON CAKES 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.

BAHARAT SALMON CAKES 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.

BAHARAT SALMON CAKES 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.

BAHARAT SALMON CAKES 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.

SALMON CAKES WITH LEMON 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!