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 Appetizers and Snacks Seafood Fish Cake Recipes

Time 35m

Yield 4

Number Of Ingredients 13

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Ingredients

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