Recipe: Curried Salmon Cakes with Lemon-Curry Aioli

CURRIED SALMON CAKES

2 large eggs
2 pouches (about 7 oz. each) boned, skinned pink salmon (or 1 can, about 15 oz., red or pink salmon, drained, skin removed)
1/2 cup finely chopped apple
1/4 cup fine dried bread crumbs
1/4 cup thinly sliced green onions
2 tablespoons mayonnaise
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
Lemon-Curry Aioli (recipe follows)

Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.

Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.

Serve cakes with Lemon-Curry Aioli

LEMON-CURRY AIOLI
Makes 1/2 cup

1/2 cup mayonnaise
2 teaspoons curry powder
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon paprika
salt (to taste)

In a bowl, mix mayonnaise, curry powder, grated lemon peel, lemon juice, paprika, and salt to taste.

Makes 4 servings
Source: Erin Winemiller, Portland, Oregon in Sunset magazine, March 2005