Salmon Cakes with Lemon-Tarragon Aioli

David DeForest Colvig

 

¾ lb cooked salmon – flaked (leftovers, or about 1 can)

½ tsp salt

1 medium summer squash (zucchini) – grated, salted, squeezed to remove excess moisture

pepper to taste

½ cup green onion – diced

2 eggs – beaten

1 large garlic clove – minced

 

½ cup unseasoned bread crumbs

 

 

Grate the zucchini, lightly salt it and put it in a strainer or wrap in cheesecloth.  Allow it to sit for at least 5 minutes while you prep the rest of the ingredients.  Squeeze as much moisture as you can out of the zucchini.  Then, mix the first four ingredients well with a fork to break up any large salmon chunks.  Add bread crumbs, salt and pepper and mix well.  Add eggs. Mix well and refrigerate for 15 minutes.

Pre-heat skillet over medium heat.  Coat skillet with oil or butter.  Shape salmon mixture into cakes that are about ½ inch thick and 3 inches in diameter.  Sauté cakes in oil for 6 minutes.  Turn cakes and cook for 4 more minutes.  Remove from pan and keep warm while cooking the rest of the cakes.  You may need to add more oil to the pan.  Makes 10 – 12 cakes.

 

Lemon-Tarragon Aioli

 

2 egg yolks

1 cup safflower or other light oil (I used canola oil.  Do NOT use olive oil)

1 tsp Dijon mustard

2 T fresh tarragon, chopped fine

½ tsp salt

Juice and zest of ½ lemon (approx. ½ tsp zest and 1 T juice)

Pinch of white pepper

 

1 T tarragon flavored white wine vinegar (or unflavored white wine vinegar)

 

 

In a mixing bowl, combine the egg yolks, mustard, salt and pepper.  With mixer on medium speed, slowly add oil to the egg mixture – about 1 tablespoon at a time – pausing to let oil become incorporated into the egg mixture.  As more oil is added the mayonnaise will begin to noticeably thicken.  Once the mixture has thickened you can add the remaining oil in a slow, steady stream.  Add the tarragon, lemon zest and juice.  Less juice makes for a heavier mayonnaise, more juice a lighter one.  Makes about 1-½ cups.