Baked Ancho Chile Verlasso Salmon Cakes With Lemon And Roasted Garlic Aioli Recipe

Name: Baked Ancho Chile Verlasso Salmon Cakes With Lemon And Roasted Garlic Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic full head of; 1 teaspoon olive oil; 1 cup mayonnaise; 2 teaspoons fresh lemon juice; 2 tablespoons Italian parsley fresh, finely chopped; 2 1/2 cups salmon fillet loosely packed, cooked verlasso; 1/2 cup panko bread crumbs or cracker crumbs; 1 tablespoon dijon mustard; 1/4 cup celery finely chopped; 1/4 cup green onion finely chopped; 1 tablespoon sauce Worcesteshire; 1/4 cup mayonnaise; 1 large egg; 1 tablespoon ancho chili powder; 3 tablespoons curly parsley chopped fresh; kosher salt; 1 tablespoon olive oil; 1 tablespoon unsalted butter

Servings: persons

1 garlic full head of
1 teaspoon olive oil
1 cup mayonnaise
2 teaspoons fresh lemon juice
2 tablespoons Italian parsley fresh, finely chopped
2 1/2 cups salmon fillet loosely packed, cooked verlasso
1/2 cup panko bread crumbs or cracker crumbs
1 tablespoon dijon mustard
1/4 cup celery finely chopped
1/4 cup green onion finely chopped
1 tablespoon sauce Worcesteshire
1/4 cup mayonnaise
1 large egg
1 tablespoon ancho chili powder
3 tablespoons curly parsley chopped fresh
kosher salt
1 tablespoon olive oil
1 tablespoon unsalted butter

1
Preheat the oven to 425u00b0 F.
2
With a chef knife, cut 1/3 off the top of the garlic head. Place on a 6x6 inch piece of heavy-duty aluminum foil. Drizzle with olive oil. Gather the foil and wrap around the head of garlic. Place in the oven and bake for 1 hour or until the garlic is soft and golden in color. Remove from the oven and let cool completely.Gently press the garlic out of the garlic paper. With a knife, mash 1 tablespoon of the garlic and reserve the remainder for another use.
3
Meanwhile, mix together the mayonnaise, lemon juice and parsley. Fold in the roasted garlic. Refrigerate. This aioli can be stored and covered in the refrigerator for up to 5 days.
4
In a large bowl, break the salmon fillets into small flakes. Add the Panko, mustard, celery, green onion, Worcestershire, mayonnaise, egg, chili powder and parsley. Season with salt and pepper. Mix well, but gently.
5
Form the salmon mixture into 8 flat cakes or patties.
6
Place flour in a shallow dish and dust each salmon cake lightly.
7
Lower the oven temperature to 400u00b0 F.
8
Heat the oil and butter in a large heavy skillet. Pan-fry the cakes for 2-3 minutes per side, until golden brown, turning very carefully so they do not fall apart.
9
Place on a cookie sheet. Place the salmon cakes in the oven and bake for 10 minutes until cooked through and hot in the center.
10
Serve very hot with Lemon and Roasted Garlic Aioli Sauce on the side.

1027

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 garlic full head of, 1 teaspoon olive oil, 1 cup mayonnaise, 2 teaspoons fresh lemon juice, and more.

Yes, Baked Ancho Chile Verlasso Salmon Cakes With Lemon And Roasted Garlic Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Ancho Chile Verlasso Salmon Cakes With Lemon And Roasted Garlic Aioli

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