Salmon Cakes with Meyer Lemon and Chive Aioli
Ingredients
- 2 shallots, quartered
- 1 1/2 lb. (750 g) skinless salmon fillet, cut into 2-inch (5-cm) pieces
- 1/3 cup (3 oz./80 g) plain whole-milk Greek yogurt
- 1 Tbs. Dijon mustard
- Kosher salt and freshly ground pepper
- 1/2 cup (2 oz./60 g) panko or coarse dried bread crumb
- 2 Tbs. capers, drained
- 2 Tbs. chopped fresh flat-leaf parsley
- Canola oil for brushing
Instructions
Salmon Cakes with Meyer Lemon and Chive Aioli serves 6 original recipe by Williams-Sonoma.
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