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Baharat Salmon Cakes with Aioli

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Betty Soup

"Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens."
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35 m servings 317 cals
Original recipe yields 4 servings (4 salmon cakes)

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  1. Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
  2. Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
  3. Preheat broiler. Arrange patties on a foil-lined baking sheet.
  4. Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
  5. For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
  6. Garnish salmon cakes with black pepper and serve with aioli.


Nutrition Facts

Per Serving: 317 calories; 22.3 g fat; 6.9 g carbohydrates; 21.6 g protein; 61 mg cholesterol; 376 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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