Lemongrass Salmon Cakes with Garlic-Basil Aioli

Lemongrass Salmon Cakes with Garlic-Basil Aioli

from foodandwine.com
Appetizer
100 min
4 servings
359 kcal / serving

Fragrant lemongrass adds bright, citrusy depth to these tender salmon cakes, served with a creamy garlic-basil aioli for a bold and refreshing twist on a seafood classic.

Ingredients

  • 6garlic cloves, unpeeled
  • 3 tablespoonsplus 1 teaspoon extra-virgin olive oil, divided
  • ½ cupfinely diced yellow onion
  • ⅓ cupfinely diced celery
  • 2 tablespoonsfinely chopped fresh lemongrass or 1 tablespoon lemongrass paste
  • 1 teaspoonkosher salt, divided
  • 2 teaspoonsfinely chopped fresh ginger (about 1 [1-inch] piece)
  • 1 ½ teaspoonsfinely chopped fresh red or green thai chiles (about 3 to 4 chiles)
  • 1 poundskinless wild coho salmon, coarsely chopped
  • 1 largeegg, lightly beaten
  • ½ cuppanko
  • 1 teaspoonground coriander
  • ⅓ cupplus 1/4 cup mayonnaise, divided
  • 2 tablespoonsfinely chopped scallion
  • 2 tablespoonsfinely chopped basil (preferably thai basil)

Directions

  1. 1

    Preheat a toaster oven or regular oven to 400°F.

  2. 2

    Place garlic cloves on a piece of aluminum foil, and drizzle with 1 teaspoon oil. Wrap garlic in foil; roast until cloves are golden brown and very soft, about 30 minutes.

  3. 3

    Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium. Add onion, celery, lemongrass, and 1/8 teaspoon salt; cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add ginger and chiles; cook, stirring occasionally, for 1 minute. Scrape onion mixture into a large bowl, and spread into an even layer. Let cool for 5 minutes. Wipe skillet clean, and set aside.

  4. 4

    Add salmon, egg, panko, coriander, 1/4 cup mayonnaise, and 3/4 teaspoon salt to onion mixture in bowl; stir until well combined. Cover bowl using plastic wrap; refrigerate until cold, at least 1 hour or up to 12 hours.

  5. 5

    While salmon mixture is chilling, squeeze roasted garlic cloves in a small bowl; discard peels. Mash garlic to equal about 3/4 tablespoon. Whisk in scallion, remaining 1/3 cup mayonnaise, and remaining 1/8 teaspoon salt. Cover aioli using plastic wrap, and refrigerate until ready to use.

  6. 6

    Form salmon mixture into 8 patties (about 2 inches wide and 3/4 inch thick).

  7. 7

    Heat remaining 2 tablespoons oil in reserved skillet over medium. Add salmon cakes to pan, and cook, flipping once, until browned on both sides and an instant-read thermometer registers 145°F, about 3 minutes per side.

  8. 8

    Stir basil into aioli, and serve with salmon cakes.