Thai Salmon Cakes with Basil Lime Mayonnaise

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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INGREDIENTS

SALMON CAKES

14 ounces wild salmon

salt and freshly ground black pepper, to taste

2 scallions, white and light green part only, finely chopped

1 red Bellafina pepper, finely chopped (about ¼ cup)

¼ cup chopped fresh cilantro

2 cloves garlic, minced

2 tablespoons fresh lime juice (about 1 large lime)

2 teaspoons minced ginger

2 teaspoons fish sauce

1 teaspoon red curry paste (or to taste)

1 teaspoon chili garlic sauce

½ cup panko, plus more for coating cakes

1 large egg, beaten

½ cup canola or vegetable oil, for frying

AIOLI

1 cup mayonnaise, regular or reduced-fat

2 tablespoons fresh lime juice (about 1 large lime)

1 jalapeno pepper (seeded if desired), chopped

8-10 large leaves fresh basil

2 cloves garlic, coarsely chopped

INSTRUCTIONS

Preheat oven to 375 degrees. Season salmon with salt and black pepper. Bake for 12-14 minutes or until salmon can be flaked. Cool 15 minutes.

Combine scallions, red bell pepper, cilantro, garlic, lime juice, ginger, fish sauce, red curry paste, chili garlic sauce and panko in a bowl. Season to taste with salt and black pepper, adjusting any other seasoning as desired. Flake salmon into the bowl, add the egg and gently stir to combine. Form into 8 uniform cakes. Chill in refrigerator for 1 hour or in the freezer for 15 minutes.

Coat salmon cakes with panko. Heat oil over medium-high heat in a non-stick skillet or sauté pan. Place salmon cakes in hot oil, working in batches if necessary. Reduce heat to medium. Cook 2-3 minutes per side or until nicely browned. Place on a cooling rack to drain set on a baking sheet or on aluminum foil.

AIOLI

Combine aioli ingredients in a food processor or blender. Process until smooth. Serve with salmon cakes.

Prep time includes the time for them to set up in the refrigerator.

MAKE-AHEAD: Form into cakes and refrigerate covered up to 8 hours. Cook per directions.

FREEZER-FRIENDLY: Cook per directions, cool, then freeze. Reheat in the oven or toaster oven 20-25 minutes.

Slightly adapted from a recipe from fromachefskitchen.com