This recipe was adapted from Well•Pict
For raspberry salmon cakes:
- 3/4 pound fresh salmon fillet, deboned
- 3 tablespoons extra virgin olive oil, divided
- 1 cup fresh Well•Pict raspberries
- 1/4 cup all-purpose flour
- 1/4 cup Panko bread crumbs
- 3 green onions, white and light green parts only, chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1 large egg, beaten
For the chipotle aioli:
- 3/4 cup mayonnaise
- 2 garlic cloves, finely minced
- 1 tablespoon chipotle chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt, or more to taste
- 1 tablespoon fresh lime juice
1 Cook the salmon: Preheat the oven to 350°F and line a large rimmed baking pan with parchment paper.
Drizzle 1/2 tablespoon of olive oil on each side of the salmon and season generously with salt and pepper. Lay salmon on the prepared baking sheet and bake in the oven for about 15 minutes, or until the fish is firm and flakes away easily with a fork.
Allow salmon to cool and then flake using a fork or your hands. You should have 1 1/2 cups of salmon.
2 Make the patties: In a large mixing bowl, place the flaked salmon with the raspberries, flour, bread crumbs, green onions, garlic, mustard, salt and egg. Mix thoroughly, breaking up the raspberries as you mix, until well combined.
3 Shape the patties: Form 4 small patties, using roughly 3 tablespoons of the mixture, with the palm of your hands. The patties should be about 3-inches wide and 1/2-inch thick.
4 Cook the patties: Heat a large skillet on medium heat with 1 tablespoon of the olive oil. Carefully place the patties in the hot pan and cook for about 2 to 3 minutes per side, or until each side is golden brown. Remove to a serving dish and repeat with the remaining olive oil and salmon mixture.
5 Make the aioli: Place mayonnaise, garlic, chipotle chili powder, onion powder, oregano, cumin, salt and lime juice in a large bowl and stir together. Taste and add any additional salt as needed.
6 Serve: Serve the salmon cakes with the aioli on the side. Or put a dollop on each salmon cake when serving, and sprinkle with some of the chopped green part of the green onions. Serve with lime slices as garnish.
Store leftover aioli in a mason jar or airtight container in the fridge for up to 5 days.