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Walnut Crusted Salmon Cakes w/Roasted Red Pepper Aioli

Walnut crusted salmon cakes made with a roasted red pepper aioli sauce.

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Prep Time: 10 | Cook Time: 20-25 | Ready In: 30-35 minutes
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US Metric
  • 2 lbs Wild caught salmon filet
  • 3 cups walnuts shredded in a food processor
  • 4 Celery ribs diced
  • 1/2 red onion or 1 shallot diced
  • 1 red bell pepper diced
  • 1/4 cup chopped cilantro
  • 1/2 cup mayo
  • 3 teaspoons dijon mustard
  • 4 scallions diced
  • Coconut oil
  • Salt/Pepper

Roasted Red Pepper Aioli Sauce

  • 1 cup mayo
  • 2 red bell peppers
  • 4 garlic cloves finely minced
  • 1 lemon 
  • EVOO
  • Salt/Pepper to taste

Cooking Process:

Brush your salmon filets with coconut oil and bake half way through on 350 degrees. Peel salmon meat from the skin and debone. 

In a large bowl mix your half cooked salmon meat, red onions, celery, bell peppers, cilantro and scallions.  Add in your mayo and dijon mustard. Slowly incorporate 1 cup of the crushed macadamia nuts, setting the other 2 cups aside in a separate bowl.  Add salt and pepper to taste. 

By now, the juices from the fish, the mayo & dijon, plus the walnuts, should help bond the mixture so you can shape into small cakes. If you find your mixture is too wet, simply add more crushed walnuts.  After shaping your cakes, roll them in the crushed walnuts. Place on a a baking sheet that has been oiled with coconut oil.  Bake for 20 min on 400 degrees. Allow to cool for 10 min before removing from pan, so your salmon cakes remain in tact. 

*** You can make a large amount of these in advance and freeze them.   Simply bake on 400 for 20-25 minutes. 

Roasted Red Pepper Aioli Sauce

De-seed and bake your roasted red pepper, brushed with EVOO, on 400 or Broil until soft. It's okay if the edges of your pepper burn. It will bring out the flavor. (If you do not want to roast your own red peppers, you may buy these jarred). 

In a food processor blend your mayo, roasted red peppers, garlic, the juice of 1 lemon. Add salt and pepper to your liking. 

I recommend buying a squeeze bottle to drizzle this sauce over your Salmon Cakes, but cutting the tip off a zip lock bag or using a pastry bag will do the trick. You can also server this sauce in a bowl and spoon on the side or on top of your salmon cakes.