Name: Salmon Cakes with mango aioli
Yield: Serves 8
Cuisine: American
Ingredients: 4 cups (160 g) mixed salad greens, dressed lightly with extra-virgin olive oil and lemon juice, for serving; 1¼ cups (205 g) ripe mango pulp (2 mangoes, peeled, pitted, and pureed); ½ teaspoon grated lime zest or lemon zest; Fine sea salt and freshly ground black pepper; Olive oil, for frying; 2 teaspoons mayonnaise, plus more if needed; 2 teaspoons finely grated lemon zest; 1 tablespoon finely chopped green onion; 2 tablespoons fresh lime or lemon juice; 2 teaspoons drained and chopped capers; 1 egg white, beaten; 3 ounces (85 g) shrimp, cut into ¼-inch (6-mm) dice ⅔ cup (55 g) panko (Japanese bread crumbs), plus more if needed; ¼ cup (60 ml) olive oil; Honey, to taste; 1 teaspoon minced poached garlic or roasted garlic; 5 ounces (140 g) salmon, fillet, skin and pin bones removed, very finely chopped; 5 ounces (140 g) salmon fillet, skin and pin bones removed, cut into ¼-inch (6-mm) dice; Fine sea salt and freshly ground white pepper; 2 tablespoons finely diced red and/or yellow bell pepper; Big pinch of crushed red pepper flakes; ½ teaspoon seeded and minced jalapeño chile, or to taste

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Salmon cakes are a great way to use up any small pieces left over from filleting salmon. You’ll note that I call for the salmon to be both diced and finely chopped. This gives a nice texture to the finished cake. Serve the hot, crispy cakes on a bed of salad greens, topped with the aioli. Mango makes a wonderful base for an eggless aioli and is a terrific partner to these salmon cakes. The aioli is also great with grilled shellfish and other types of fish.