Salmon Cakes

Since we use a lot of salmon in the wine country, there always seem to be a few small pieces left over. I developed this recipe to take advantage of those tidbits. I often serve these cakes on a bed of savory salad greens and garnish them with a dollop of aioli or one of the other homemade mayonnaises. You’ll note that I call for the salmon to be both diced and finely chopped. This gives some texture to the finished cake.