Our flavourful salmon cakes with mustard aioli will impress guests as an appetizer and your family as a main course.
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.
Combine all ingredients and season to taste. Spoon over salmon cakes.
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.
Serving Size 2 cakes
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.