Salmon Cakes
|
1.5 pounds skinless boneless salmon fillet, cut in
1-inch pieces |
|
Place the container of the food processor into the freezer for 20 minutes before using.
Remove the food processor container and put into place. Add salmon, cilantro, hoisin, and red onion. Using on/off turns, blend until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into 4 ½-inch-thick patties. Cover; refrigerate at least 1 hour and up to 4 hours.
Preheat grill to medium heat
Remove the salmon cakes from the refrigerator.
Oil salmon on both sides, season with salt and pepper. Oil the grill. Place the cakes down on the grill and cook for approximately 4 to 5 minutes per side. Flip when golden charmarks are achieved. Remove and serve with Tomato Salsa and Basil Aioli.
|
