For Cocktails, or Dinner: Salmon Cakes with Honey Mustard Aioli

I used to not be a big seafood fan. Yes, I love my salmon and tuna (especially raw, a la sushi). Swordfish, line-caught from a dayboat out of Westport, Ma.? Of course! Even good old cod, out of New Bedford, baked with a miso-soy glaze. But lobster? Crab? Shrimp? No thanks.

In terms of sea animals living in a shell, scallops were the only thing that got my approval. I still remember (albeit vaguely), one of the first meals my mom cooked in our new kitchen in our home in New Canaan (circa 1993?). Scallops. I ate them, but wasn't the greatest fan.

Over the years, I learned to love scallops (summering near New Bedford, where there are some of the best scallops I've ever had), especially wrapped in bacon. But, even after a couple of summers in Maine, the lobster never clicked.

In 1999, I had my first whole lobster, bib, lemon, butter and all. I was on Appledore Island, just off the Maine coast. Steamed lobsters didn't get any better than that. I ate it (as there was no other option), but it wasn't love at first sight. At my uncle's wedding (in which the dinner after the rehersal was a lobster bake), I again opted for a land animal.

In 2002, I had my first soft-shell crab -- my first foray into the work of crab -- and was smitten, but stayed away until recently. I was at my dear friend Susanna's aunt's home in Stamford. Her mother was Latin, and this girl knows how to cook! She served this unforgettable crab salad in freshly-fried plantain cups (Susanna, I'm still dying for that recipe). It was a turning point: I think I love crab.

I explored this newly discovered love for over the years, ordering crabcakes when they were the star of the menu, even getting soft-shell crab in my sushi. But, it wasn't until culinary school, when I became closely intimate with lobsters and shrimp (and their innards) that I discovered the culprit behind all this: shrimp (and their nasty-smelling shells). 

I now eat crab and lobster with gusto (especially when out of the shell, bound with a light dressing or mayo; I'm currently eagerly awaiting lobster season so I can continue to sample Manhattan's lobster rolls...), and crabcakes will always remain a favorite, especially when bound with only a trace of breadcrumbs.

While I have yet to purchase crabmeat to attempt to crabcakes at home (why I don't know; possibly since I haven't been to Chelsea Market to get lump Jonah crab meat since September?!), I recently applied the technique to salmon. SO good; so easy (and not smelly; I promise!). 

The American Heart Association recommends eating two servings of fish a week for health benefits. Salmon is a perfect choice:  it is high in inflammation-battling omega-3 and omega-6 fatty acids, an excellent source of protein, and a rich source of vitamin E. 

But, cooking salmon on a busy weeknight doesn't have to take forever. Take these salmon cakes; they're easy to make, quick-cooking, and taste delicious. Plus, they're a perfect alternative for non-meat eaters to hamburgers, and are also easy to tote for packed lunches the next day.

Salmon Cakes with Honey Mustard Aioli

As published on The Daily Meal

For the salmon: 

3 cloves garlic, finely chopped

1 teaspoon dried herb seasoning, preferably one with scallions, chives, shallots, and green pepper

1 pound skinless salmon fillets, pin bones removed, chopped into 1/4-inch cubes

1/2 cup mayonnaise

Salt and freshly ground pepper

Pinch of cayenne pepper

Pinch of paprika

1/2 cup breadcrumbs, preferably panko

2 tablespoons olive oil

For the honey mustard aioli:

2 tablespoons honey mustard

2 tablespoons mayonnaise

For the salmon:

Combine all ingredients together in a mixing bowl. Shape into two patties. 

Heat a 10-inch skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the patties and cook 2–3 minutes per side. 

For the honey mustard aioli:

Combine the ingredients together in a small bowl and mix well.

To serve, plate the warm salmon cakes atop a simple green salad, and garnish with the aioli. Serve immediately.

Serves 2

Prep time: 10 minutes

Cook time: 5 minutes

Storage: Let salmon cakes cool before refrigerating. Can be refrigerated for up to three days.