Mini Salmon Cakes with Lemon Aioli

You haven't really had crab cakes till you've tried our Mini-Salmon Cakes with Lemon Aioli. With all the treaties and goodies available, you've probably already eaten too many sweets this holiday? Try this amazing sugar-free cake recipe instead.

Ingredients

SALMON CAKE INGREDIENTS: 
1/4 Cup of Shallot (Finely Minced)
1/4 Cup of Celery (Finely Minced)
1/4 Cup of Red Bell Pepper (Finely Minced)
1/4 Cup of Parsley (Minced)
1 Teaspoon of Salt 
1/2 Teaspoon of Black Pepper 
1 Teaspoon of Old Bay Seasoning 
2 Tablespoons of Lemon Juice 
1 Large Egg (Beaten)
1/2 Cup of Mayo
2 Tablespoons of Grainy Dijon Mustard 
1/2 Cup of Panko Bread Crumbs 

LEMON AIOLI INGREDIENTS: 
2 Tablespoons of Lemon Juice 
1/2 Cup of Mayo
1 Garlic Clove (Grated)
Salt & pepper to taste

Instructions

STEP 1: Preheat oven to 400° and line a baking sheet with parchment paper.
STEP 2: Place salmon fillets on baking sheet and season with salt and pepper. Bake for 12 minutes. Set aside to let cool. Keep oven on. 
STEP 3: Meanwhile, in a large mixing bowl: combine shallots, celery, red bell pepper, parsley, salt, pepper, old bay, lemon juice, beaten egg, mayo, dijon and breadcrumbs.
STEP 4: When salmon is cool enough to handle, flake with a fork and add to the bowl (stirring to combine well). 
STEP 5: With a 1.5 inch cookie scoop, form balls and gently place on the parchment lined baking sheet.
STEP 6: Bake for 15-20 minutes until the top becomes golden. 
STEP 7: While the salmon cakes bake stir together lemon aioli ingredients and set aside with the serving platter. 
STEP 8: Serve the cakes with the lemon aioli and garnish with parsley if desired. Creates 20 - 24 servings depending on size

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