Recipe for Salmon Cakes with Cilantro-Ginger Aioli 
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Yield:
5
Ingredients:
Amount Ingredient
3/4 lb boned skinned salmon fillet cut into chunks
1/3 cup cornmeal
3 tbl minced shallots
2 tbl mayonnaise
2 tbl soy sauce
1 tbl Chinese hot mustard
2 tsp minced garlic
2 tsp minced fresh ginger
1 tsp Chinese five spice
2 tbl salad oil
Instructions:
Instructions: In a food processor, working in batches, pulse salmon just until finely chopped. Scrape into a bowl.

Add cornmeal, shallots, mayonnaise, soy sauce, mustard, garlic, ginger, and five spice to salmon. Gently shape mixture into 10 equal patties about 3 inches wide and 3/4-inch thick; set slightly apart on a sheet of waxed paper or foil.

Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, add half the cakes and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut to test), 6 to 8 minutes total. As cakes are cooked, transfer to an ovenproof platter and keep warm in a 200 degree oven. Add remaining tablespoon oil to pan and cook remaining cakes.

Serve with Cilantro-Ginger Aioli.

This recipe yields 10 cakes; 5 main-dish servings.

Comments: Jennifer Swezey-Rudnick serves these flavorful cakes over sauteed greens. She bakes the salmon first and makes her own mayonnaise for the aioli; weve simplified by starting with unbaked salmon and prepared mayonnaise.

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