Baharat Salmon Cakes With Aioli Recipes

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BAHARAT SALMON CAKES WITH AIOLI



Baharat Salmon Cakes with Aioli image

Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens.

Provided by Juliana Hale

Categories     Fish Cakes

Time 35m

Yield 2

Number Of Ingredients 13

1 pound salmon fillets, divided
¾ cup soft white bread crumbs
1 egg white
¼ cup chopped green onion
2 tablespoons chopped roasted red bell pepper
1 tablespoon chopped Italian parsley
1 ¾ teaspoons baharat (Middle Eastern spice mix), divided
¼ teaspoon salt
¼ cup mayonnaise
1 clove garlic, minced
1 teaspoon lemon juice
1 teaspoon lemon zest
cracked black pepper to taste

Steps:

  • Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
  • Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
  • Preheat broiler. Arrange patties on a foil-lined baking sheet.
  • Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
  • For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
  • Garnish salmon cakes with black pepper and serve with aioli.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 6.9 g, Cholesterol 61 mg, Fat 22.3 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 1 g

SALMON CAKES WITH LEMON AIOLI



Salmon Cakes With Lemon Aioli image

This recipe makes about 7-8 salmon cakes, so you might want to double the recipe and the aioli as well. If you are serving these as a brunch to guests, then serve the salmon cakes on a platter lined with mixed greens and drizzled with the aioli on top or on the side, or just serve them on a plate...which ever way you choose to serve them they are delicious!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 30m

Yield 8 cakes, 3-4 serving(s)

Number Of Ingredients 21

2 cups salmon, cooked (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)
1/2 cup dry breadcrumbs
2 -3 green onions, chopped
1 celery rib, finely chopped
1/4 cup mayonnaise
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon dried dill
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1 egg, slightly beaten
salt (to taste) or seasoning salt (to taste)
lemon pepper (to taste or use fresh ground black pepper)
4 tablespoons butter
2 tablespoons oil
1/2 cup mayonnaise
2 tablespoons whipping cream, unwhipped
2 tablespoons lemon juice
1 lemon, zested
1 tablespoon prepared horseradish
1 -2 minced fresh garlic clove (or to taste)
1/2-1 teaspoon dried thyme

Steps:

  • In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
  • Season with salt and lemon pepper or black pepper to taste.
  • Shape into 7 or 8 salmon cakes.
  • Melt the butter with the oil in a heavy skillet.
  • Brown salmon cakes on both sides (about 5 minutes per side).
  • Place on a dish or a serving platter lined with mixed greens.
  • To make the lemon aioli: mix all ingredients together.
  • Serve on or with the salmon cakes.
  • Delicious!

Nutrition Facts : Calories 595.1, Fat 50.5, SaturatedFat 16.9, Cholesterol 131.7, Sodium 760.1, Carbohydrate 32.8, Fiber 2.2, Sugar 6.8, Protein 6.2

BAHARAT SALMON CAKES WITH AIOLI



Baharat Salmon Cakes with Aioli image

Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens.

Provided by Juliana Hale

Categories     Fish Cakes

Time 35m

Yield 2

Number Of Ingredients 13

1 pound salmon fillets, divided
¾ cup soft white bread crumbs
1 egg white
¼ cup chopped green onion
2 tablespoons chopped roasted red bell pepper
1 tablespoon chopped Italian parsley
1 ¾ teaspoons baharat (Middle Eastern spice mix), divided
¼ teaspoon salt
¼ cup mayonnaise
1 clove garlic, minced
1 teaspoon lemon juice
1 teaspoon lemon zest
cracked black pepper to taste

Steps:

  • Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
  • Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
  • Preheat broiler. Arrange patties on a foil-lined baking sheet.
  • Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
  • For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
  • Garnish salmon cakes with black pepper and serve with aioli.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 6.9 g, Cholesterol 61 mg, Fat 22.3 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 1 g

BAHARAT SALMON CAKES WITH AIOLI



Baharat Salmon Cakes with Aioli image

Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens.

Provided by Juliana Hale

Categories     Fish Cakes

Time 35m

Yield 2

Number Of Ingredients 13

1 pound salmon fillets, divided
¾ cup soft white bread crumbs
1 egg white
¼ cup chopped green onion
2 tablespoons chopped roasted red bell pepper
1 tablespoon chopped Italian parsley
1 ¾ teaspoons baharat (Middle Eastern spice mix), divided
¼ teaspoon salt
¼ cup mayonnaise
1 clove garlic, minced
1 teaspoon lemon juice
1 teaspoon lemon zest
cracked black pepper to taste

Steps:

  • Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
  • Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
  • Preheat broiler. Arrange patties on a foil-lined baking sheet.
  • Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
  • For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
  • Garnish salmon cakes with black pepper and serve with aioli.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 6.9 g, Cholesterol 61 mg, Fat 22.3 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 1 g

BAHARAT SALMON CAKES WITH AIOLI



Baharat Salmon Cakes with Aioli image

Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens.

Provided by Juliana Hale

Categories     Fish Cakes

Time 35m

Yield 2

Number Of Ingredients 13

1 pound salmon fillets, divided
¾ cup soft white bread crumbs
1 egg white
¼ cup chopped green onion
2 tablespoons chopped roasted red bell pepper
1 tablespoon chopped Italian parsley
1 ¾ teaspoons baharat (Middle Eastern spice mix), divided
¼ teaspoon salt
¼ cup mayonnaise
1 clove garlic, minced
1 teaspoon lemon juice
1 teaspoon lemon zest
cracked black pepper to taste

Steps:

  • Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
  • Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
  • Preheat broiler. Arrange patties on a foil-lined baking sheet.
  • Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
  • For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
  • Garnish salmon cakes with black pepper and serve with aioli.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 6.9 g, Cholesterol 61 mg, Fat 22.3 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 1 g

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