Salmon Cakes with mango aioli

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.