Salmon Cakes with Homemade Basil Mayonnaise

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1 cup packed basil leaves
3 tablespoons extra virgin olive oil
Kosher salt
1 egg yolk
1 teaspoon Dijon mustard
1/2 teaspoon white wine vinegar
1/2 small clove garlic, crushed and chopped
Freshly ground black pepper
3/4 cup peanut oil

Preparation

In a food processor or blender, combine basil, olive oil and a pinch of salt, and puree until smooth. Set aside.

In a small bowl, whisk together egg yolk, mustard, vinegar and garlic with a little salt and pepper. Whisk in the peanut oil, beginning a drop at a time. Whisk vigorously after each addition of oil, until mixture thickens and emulsifies. As the mayonnaise thickens, you can add the oil faster, in a thin, steady stream.

Whisk in basil mixture until smooth and homogenous. Adjust seasoning. Keep cold.

For BEST results when making your own mayonnaise, employ this great technique that I discovered this year while reading the recipes in The New York Times: http://www.nytimes.com/2012/05/23/dining/easy-homemade-mayonnaise.html?pagewanted=all You’ll never go back to regular mayonnaise again and it will turn out perfectly every time!

Now that you’ve made your own scrumptious mayonnaise, you’re ready to make memorable Salmon Cakes

1 lb of canned salmon, drained, reserve the liquid

2 T. of lemon (fresh is best, but of course it’s likely you won’t always have fresh)

3-4 tablespoons of orange juice (Yes, you can use a powdered orange juice for this and get a nice flavor still)

2/3 cup of buttery cracker crumbs

1 eggs, beaten

2 tablespoons of homemade basil mayonnaise

1 teaspoon dry mustard

2 stalks of finely diced celery

1/2 cup of finely chopped onion

1/4 cup of grated Parmesan Cheese

3 tablespoons of oil for frying

1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat and double check to make sure no bone pieces are present.
2. Melt butter in a large skillet over medium- high heat. Add onion and celery and cook until tender.
3. In a medium bowl, combine the onions and celery, lemon and orange juice, 1/3 of the cracker crumbs, egg, mayonnaise, mustard and salmon.
4. Mix until well blended, then shape into six cakes. If your mixture isn’t forming sufficient cakes, then add a teaspoon at a time of the remaining liquid from the canned salmon.
5. Combine the remaining cracker crumbs with the Parmesan cheese. Coat patties in the mixture of crumbs and cheese.
6. Heat cooking oil of choice in a large skillet over medium heat.
7. Cook patties until browned, then carefully turn and brown on the other side.

Now you’ve got a dish fit for entertaining others, and to think that it all comes from ingredients you can get out of your pantry.

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