Baharat Salmon Cakes With Aioli Food
BAHARAT SALMON CAKES WITH AIOLI
Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens.
Provided by Juliana Hale
Categories Fish Cakes
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
- Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
- Preheat broiler. Arrange patties on a foil-lined baking sheet.
- Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
- For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
- Garnish salmon cakes with black pepper and serve with aioli.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 6.9 g, Cholesterol 61 mg, Fat 22.3 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 1 g
BAHARAT SALMON CAKES WITH AIOLI
Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens.
Provided by Juliana Hale
Categories Fish Cakes
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
- Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
- Preheat broiler. Arrange patties on a foil-lined baking sheet.
- Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
- For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
- Garnish salmon cakes with black pepper and serve with aioli.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 6.9 g, Cholesterol 61 mg, Fat 22.3 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 1 g
SALMON CAKES WITH LEMON AIOLI
This recipe makes about 7-8 salmon cakes, so you might want to double the recipe and the aioli as well. If you are serving these as a brunch to guests, then serve the salmon cakes on a platter lined with mixed greens and drizzled with the aioli on top or on the side, or just serve them on a plate...which ever way you choose to serve them they are delicious!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 8 cakes, 3-4 serving(s)
Number Of Ingredients 21
Steps:
- In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
- Season with salt and lemon pepper or black pepper to taste.
- Shape into 7 or 8 salmon cakes.
- Melt the butter with the oil in a heavy skillet.
- Brown salmon cakes on both sides (about 5 minutes per side).
- Place on a dish or a serving platter lined with mixed greens.
- To make the lemon aioli: mix all ingredients together.
- Serve on or with the salmon cakes.
- Delicious!
Nutrition Facts : Calories 595.1, Fat 50.5, SaturatedFat 16.9, Cholesterol 131.7, Sodium 760.1, Carbohydrate 32.8, Fiber 2.2, Sugar 6.8, Protein 6.2
BAHARAT SALMON CAKES WITH AIOLI
Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens.
Provided by Juliana Hale
Categories Fish Cakes
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
- Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
- Preheat broiler. Arrange patties on a foil-lined baking sheet.
- Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
- For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
- Garnish salmon cakes with black pepper and serve with aioli.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 6.9 g, Cholesterol 61 mg, Fat 22.3 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 1 g
BAHARAT SALMON CAKES WITH AIOLI
Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens.
Provided by Juliana Hale
Categories Fish Cakes
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
- Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
- Preheat broiler. Arrange patties on a foil-lined baking sheet.
- Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
- For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
- Garnish salmon cakes with black pepper and serve with aioli.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 6.9 g, Cholesterol 61 mg, Fat 22.3 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 1 g
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