Spicy Salmon Patties With Aioli Sauce Food

SPICY SALMON PATTIES

Steps:

• Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 minutes on each side.

SEARED SALMON WITH SPICY RED PEPPER AIOLI

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

SALMON CAKES WITH LEMON AIOLI

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!

SPICY SALMON PATTIES

Steps:

• OPEN THE CANS OF SALMON AND DISCARD THE JUICE INTO THE SINK OR A BOWL.
• HAVE THE SALMON FACING TOWARD YOU AND YOU SHOULD SEE A SMALL ROUND WHITE OR OPAQUE CIRCLE IN THE MIDDLE. THAT IS THE BONE, GENTLY PULL APART THE SALMON (FROM BOTH SIDES, LIKE BREAKING OPEN A MUFFIN) FROM WHERE THE BONE IS AND IT SHOULD BE ONE LONG SPINE LOOKING PIECE. REMOVE THE ENTIRE PIECE, SOMETIMES ONE CAN WILL HAVE TWO STRINGS OF BONE SO JUST TURN THE SALMON OVER AND LOOK FOR ANOTHER BONE. DON'T WORRY ABOUT THE LITTLE BONES ON THE SIDE, THOSE WILL COOK DOWN TO A GEL AND YOU WON'T TASTE IT.
• AFTER DE-BONING THE SALMON BREAK IT APART WITH A FORK AND ADD THE SEASONING SALT, GARLIC POWDER, & CRUSHED RED PEPPER (ADD ALL TO TASTE), EGGS, 1/3 ITALIAN BREAD CRUMBS AND MIX TOGETHER.
• NOW IT'S TIME TO MAKE THE BREADING, PUT THE FLOUR, ½ CORN MEAL/ BREAD CRUMBS AND SALT AND PEPPER IN BOWL AND SIFT TOGETHER WITH A FORK.
• TAKE AN AMPLE AMOUNT OF THE SALMON MIXTURE AND MOLD IT INTO A PATTIE NO BIGGER THAN THE PALM OF YOUR HAND AND COVER BOTH SIDES WITH THE BREADING.
• AFTER THE OIL HAS HEATED IN THE FRYING PAN ( IT WILL LOOK LIKE LITTLE WAVES OF RIPPLES) PLACE PATTIES INTO THE HOT OIL.
• They should hold together, let them reach a nice dark golden brown on each side and when you take them out put them on a paper towel on a plate. For an extra kick squeeze fresh lime juice on them as soon as you take them out of the pan, just before they cool.