Ingredients
¾lbfresh salmon fillet,deboned
3tbspextra virgin olive oil,divided
1cupfresh raspberries
¼cupall-purpose flour
¼cuppanko bread crumbs
3green onions,(white and light parts only), chopped
2clovesgarlic,minced
1tbspdijon mustard
½tspsalt
1large egg,beaten
¾cupmayonnaise
2clovesgarlic,finely minced
1tbspchipotle chili powder
½tsponion powder
¼tspdried oregano
¼tspcumin
¼tspkosher salt,or more to taste
1tbspfresh lime juice
Preparation
Preheat the oven to 350 degrees F and line a large rimmed baking pan with parchment paper.
Drizzle ½ tablespoon of olive oil on each side of the salmon and season generously with salt and pepper. Lay salmon on the prepared baking sheet and bake in the oven for about 15 minutes, or until the fish is firm and flakes away easily with a fork.
Allow salmon to cool and then flake using a fork or hands.
In a large mixing bowl, place the flaked salmon with the raspberries, flour, bread crumbs, green onions, garlic, mustard, salt and egg. Mix thoroughly, breaking up the raspberries, until well combined.
Form 4 small patties, using roughly 3 tablespoons of the mixture. The patties should be about 3-inches wide and ½-inch thick.
Heat a large skillet on medium heat with 1 tablespoon of the olive oil. Carefully place the patties in the hot pan and cook for about 2 to 3 minutes per side, or until each side is golden brown.
Remove to a serving dish and repeat with the remaining olive oil and salmon mixture.
Place mayonnaise, garlic, chipotle chili powder, onion powder, oregano, cumin, salt and lime juice in a large bowl and stir together. Taste and add any additional salt as needed.
Serve the salmon cakes with the aioli on the side. Or put a dollop on each salmon cake when serving, and sprinkle with some of the chopped green parts of the green onions. Serve with lime slices as garnish.
