Salmon Cakes with Mustard Aioli

Salmon Cakes

22 oz Atlantic salmon, chopped very fine

½ tsp dry dill weed

2 tsp Russian sweet mustard

2 tsp Dijon mustard

2 tsp prepared horseradish

2 Tbsp sour cream

1 Tbsp mayonnaise

1 Tbsp green onion, finely chopped

kosher salt and freshly ground pepper to taste

⅓ cup fresh bread crumbs

1 Tbsp freshly squeezed lemon juice

Mustard Aioli

2 tsp Dijon mustard

2 Tbsp mayonnaise

1 Tbsp plain yoghurt

½ clove garlic, minced

½ tsp freshly squeezed lemon juice

salt and freshly ground pepper to taste

Salmon Cakes

Fold ingredients together. Make 8-10 cakes 3 inches (8 cm) in diameter, 1/2 inch (1 cm) thick.

Heat 2 Tbsp (25 ml) canola oil over medium heat in a heavy-bottomed pan. Fry the salmon cakes for 1-2 minutes on each side or until golden brown in colour. Be careful not to overcook or the salmon will become dry.

Mustard Aioli

Combine all ingredients and season to taste. Spoon over salmon cakes.

Wine Pairing Suggestion

Unoaked Chardonnay would provide the right acidity to pair with salmon, an oilier fish. Chardonnay produced in cooler regions is lean and acidic (crisp) and can offer notes of green apple, lemon and lime. If you want to "drink outside the box" try a Beaujolais (Gamay Noir varietal), which offers an interesting alternative with its soft tannins and refreshing acidity of red cherries, strawberries, raspberries and bananas.

Nutrition Facts

Serving Size 2 cakes

Servings 4

Amount Per Serving
Calories 176

% Daily Value *
Total Fat 10.2g16%

Saturated Fat 1.5g8%

Trans Fat 0.2g
Cholesterol 51.1mg18%
Total Carbohydrate 3g1%

Dietary Fiber 0.2g1%

Sugars 0.6g
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Salmon Cakes with Mustard Aioli

Pin It on Pinterest