Salmon Cakes with an Avocado and Grapefruit Aioli
Learn how to make this Salmon Cakes with an Avocado and Grapefruit Aioli recipe with the voice-activated cookbook iPhone app, Myka.
Servings
4
Cook In:
22 mins
Prep In:
15 mins
Method:
Stove Top
Introduction
Salmon Cakes with an Avocado and Grapefruit Aioli
By: Sous Chef Myka
Salmon is more versatile than you might think, and these Salmon Cakes with an Avocado and Grapefruit Aioli prove it. You’ll love the fresh flavors of salmon perfectly prepared with garlic, chipotle, and cilantro. And trust us, this avocado and grapefruit aioli is something to write home about.
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¼ cup creme fraiche
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¼ cup mayonnaise
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1 avocado
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2 tomatillos
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¼ cup cilantro
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1 tbsp cilantro
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5 cloves garlic
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1 & ⅛ tsp salt
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½ grapefruit
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1 & ¼ lbs salmon
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⅛ tsp black pepper
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¼ tsp ground cumin
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Olive oil
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¼ white onion
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1 red bell pepper
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2 chipotles in adobo sauce
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½ cup panko bread crumbs
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1 egg
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Vegetable oil
Salmon Cakes with an Avocado and Grapefruit Aioli
Hi Chefs, Myka here 👋
Salmon is definitely a staple at the Myka dinner table, but simply grilling or baking salmon night after night can get old, and fast. But trust us, these flavorful Salmon Cakes with an Avocado and Grapefruit Aioli will delight your taste buds, and freshen things up. Plus, they’re simple to make, and done in a pinch.
To make these Salmon Cakes with an Avocado and Grapefruit Aioli, you’ll start by preparing your aioli in a food processor with creme fraiche, mayo, avocado and a few other ingredients. Then, you’ll prepare your salmon for baking (skin side down) with olive oil, cumin, salt and pepper.
While the salmon cooks, simply chop red bell pepper, onion, garlic, chipotles and cilantro, before adding to a bowl. Shred your cooked salmon, and add it to the bowl as well. After forming patties with some breadcrumbs and eggs, you’ll cook them on a skillet until they’re browned to perfection.
Top with some of your aioli, and dinner is served.
Happy cooking!
Step by Step Instructions
Step 1
To prepare the aioli, in the bowl of a food processor, add ¼ cup of creme fraiche and ¼ cup of mayonnaise.
Step 2
To the food processor, add 1 avocado, 2 tomatillos, 1 tbsp of cilantro, 2 cloves of garlic and ½ tsp of salt.
Step 3
Juice ½ of a grapefruit and add it to the food processor. Process on high until well blended. Cover and refrigerate until ready to serve.
Step 4
Line a baking sheet with aluminum foil and place 1 ¼ pounds of salmon, skin side down.
Step 5
Season the salmon with ⅛ tsp of salt, ⅛ tsp of black pepper and ¼ tsp of ground cumin.
Step 6
Drizzle the salmon with olive oil and place in the oven on the middle rack. Set your oven to broil and allow it to cook for approximately 10 minutes.
Note: Be sure to keep an eye on the salmon so it does not burn.
Step 7
While the salmon is in the oven, finely chop ¼ of a white onion and place into a large mixing bowl.
Step 8
Clean and finely chop 1 red bell pepper and add it to the bowl.
Step 9
Finely mince 3 cloves of garlic and add to the bowl.
Step 10
Finely dice 2 chipotles in adobo sauce and add to the bowl.
Step 11
Clean and chop ¼ cup of cilantro and add to the bowl.
Step 12
When the salmon has finished cooking, remove it from the oven and let it cool slightly. When cool enough to handle, dice or shred the salmon and add it to the bowl.
Step 13
To the bowl, add ½ cup of panko breadcrumbs, 1 egg and ½ tsp of salt. Mix well to combine.
Step 14
Form 8 equal size patties and set aside.
Step 15
Heat a large skillet over medium-high heat. Add enough vegetable oil to thinly coat the bottom of the skillet and add the salmon patties. Cook each salmon patty for approximately 3 minutes per side or until golden brown.
Note: Keep an eye on the temperature of the skillet and adjust the temperature as necessary.
Step 16
Transfer the cooked salmon patties to a paper towel lined plate to absorb any excess oil.
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Step 17
Serve immediately with the Avocado and Grapefruit Aioli.
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Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here.
