Mini Salmon Cakes With Lemon Dill Aioli Recipes

MINI SALMON CAKES WITH LEMON-DILL AIOLI

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.

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!

MINI SALMON CAKES WITH DILL SAUCE

Steps:

• Mix salmon, mayo, mustard, cracker crumbs, egg and about 2/3 of the onions just until blended.
• Refrigerate 30 min.
• Shape salmon mixture into 24 (1-1/2-inch) balls.
• Add half the salmon balls to nonstick skillet; flatten slightly into patties. Cook on medium-low heat 5 min. on each side or until done. Transfer cooked salmon patties to shallow dish; cover to keep warm. Repeat with remaining salmon balls.
• Cook cream cheese spread and milk in same skillet on medium-low heat 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk. Add lemon zest, dill and remaining onions; mix well.
• Return salmon patties to skillet; cook 3 to 5 min. or until heated through. Remove from heat. Drizzle with lemon juice.

MINI CRAB CAKES WITH LEMON-DILL AIOLI

Steps:

• 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
• 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
• 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
• 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.

PECAN-CRUSTED BAKED SALMON WITH LEMON-DILL AIOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut salmon into smaller, equal-sized portions if needed. Pat dry. Season with salt and pepper.
• Mix mayonnaise, garlic, dill, and lemon juice together in a bowl. Season with salt.
• Place the pecans in a food processor. Pulse for 1 second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks. Continue to pulse in 1-second bursts until desired consistency is achieved.
• Place the salmon on a baking sheet. Layer the top of the salmon with aioli, then with pecans, until completely covered.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.