Baharat Salmon Cakes with Aioli

Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens.

Step: 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.

Step: 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.

Step: 3

Preheat broiler. Arrange patties on a foil-lined baking sheet.

Step: 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.

Step: 5

For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.

Step: 6

Garnish salmon cakes with black pepper and serve with aioli.

Per Serving: 317 calories; protein 21.6g; carbohydrates 6.9g; fat 22.3g; cholesterol 61mg; sodium 375.5mg.

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