These Mini Salmon Cakes with Sriracha Lemon Aioli are a protein-packed appetizer perfect for entertaining!
Ingredients:
For The Salmon Cakes:
- 2 pounds salmon fillet
- 11/2 teaspoon salt
- 11/2 teaspoon pepper
- 1 large onion, diced, sautéed
- â…” cup plain dried breadcrumbs (or almond meal for Gluten-Free & Low-Carb)
- ½ cup finely chopped fresh parsley
- â…“ cup mayonnaise (or Greek yogurt if you prefer)
- ¼ cup Dijon mustard
- 1 large egg (or 2 egg whites), lightly beaten
- 4 tablespoons lemon juice
For The Sriracha Lemon Aioli:
- ½ cup mayonnaise (or Greek yogurt if you prefer)
- 4 teaspoons Sriracha sauce
- 4 teaspoons lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions:
For The Salmon Cakes:
- Preheat oven to 400.  Rinse and pat dry the salmon, then place on a parchment-lined baking sheet and season with ½ teaspoon salt and pepper.  Roast until cooked through, about 15 minutes.  Allow to cool 5 minutes then using forks flake or separate the salmon into small pieces.
- Place salmon in a large bowl. Â Add onions, breadcrumbs, parsley, mayo, mustard, egg, & lemon juice. Â Season with 1 teaspoon salt and pepper, then mix gently.
- Using a 1 ½ inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet.
- If you are freezing the salmon cakes, leave them on the baking sheet and place them in the freezer. Â Once firm, store them in a resealable freezer bag until needed.
- To finish the cakes, bake on 400 for about 15-20 minutes, just until they start to crisp and become golden.
For The Sriracha Lemon Aioli:
Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.
more informations please visit: https://tasteandsee.com/mini-salmon-cakes-sriracha-lemon-aioli-recipe/
