Instructions: Make the Roasted Yellow Pepper Aioli: Place the pepper directly over the trivet of a gas-stove burner over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you dont have a gas stove, place the pepper on a baking pan, and broil in the oven, turning as each side becomes charred.)

Transfer the pepper to a medium bowl, and cover immediately with plastic wrap. The juices, which can be added to the liquid component of the recipe for deeper flavor, will collect in the bowl. Let the pepper sweat until it is cool enough to handle, about 15 minutes.

Transfer the pepper to a work surface. Peel off the blackened skin, and discard. Remove stem and seeds from pepper. Transfer roasted pepper to a food processor. Add mustard, vinegar, salt, and cayenne. Process until well combined.

While machine running, slowly add olive oil until thickened. Add capers; pulse to combine. Use immediately, or store in the refrigerator in an airtight container for up to 1 day. (Makes 1 cup)

Place 2 cups water in a medium saucepan. Add salmon. Cover, and bring to a simmer. Reduce heat to very low. Cook for 5 minutes. Using a slotted spoon, remove salmon, and let cool completely; discard water.

Preheat oven to 200 degrees. In a medium bowl, flake salmon using a fork. Add scallions, egg, parsley, cilantro, 1 1/4 cups bread crumbs, the cayenne, mustard, and mayonnaise. Stir to combine. Using a 1-ounce (2-tablespoon) scoop, form mixture into 2-inch patties. Dredge in remaining 1 cup bread crumbs.

In a large skillet, heat oil over medium-high heat. Add salmon cakes to skillet in batches. Cook until golden brown, 2 to 3 minutes. Turn, and cook for 1 to 2 minutes more. As the salmon cakes are done, transfer to a baking sheet, and keep warm in oven. Serve immediately topped with aioli.

This recipe yields about 12.

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