Mini Salmon & Asparagus Fish Cakes with Red Pepper & Yogurt Aioli

Who says that just because Super Bowl Sunday is all about large, beefy, sweaty guys who often end up like 5-car-pile-ups throughout the evening, that the eats can't be flavorful morsels of fish and herbs?

The road to culinary delights are often the result of these things:

1) A perusal of ones refrigerator

2) A determination to not waste food therein

3) The need to feed

It's always fascinating to me the speed with which I turn from bored frump to speeding kitchen diva when the future of a salmon fillet or a bunch of greens rests in my hands. All of a sudden the vast space between my ears becomes a humdrum of nervous energy much like cranking up an old industrial machine with belts and wheels that I can literally see the sparks fly and resonate in the space between my ears.

Fortunately, as spontaneous as the method of salvaging the remnants of my refrigerator may be, the results are often far more elegant and tasteful than the process might entail. Such was the case when I decided that not only to bring a large English trifle to the potluck this evening but also fix some dainty salmon things just so none of the goodies in my refrigerator & freezer would suffer an untimely death.

It was thus the combination of salmon and asparagus in a fish cake was born. As it turns out, so welcome were these that they're now making an appearance on Super Bowl Sunday too.

WORD OF CAUTION - EAT a few while you are flipping them over in the pan or else you may be left licking an empty platter! As soon as these were unleashed on the buffet table to the ravenous crowds, these little fish cakes were the first to disappear. Need I say more?

Fish cakes -

The main ingredients are - cooked salmon (I am using leftover grilled salmon from last night's dinner), fresh dill, red pepper flakes, fresh asparagus, red bell pepper, yellow or red onion, stale crusty bread (2-3 days old), Dijon mustard, egg or egg whites (I used egg whites), butter, olive oil and salt.

Prepare the ingredients:

Salmon - Remove skin from salmon if applicable. Flake the fish and place in a large mixing bowl.

Breadcrumbs- Place about 3, 1/2" thick slices into a food processor or mini-chopper. Pulse till the bread turns into crumbs.

Onions - Peel, discard ens and skin. Finely chop

Red Bell Pepper - Halve, discard top, seeds and membranes. Finely chop.

Garlic - Peel, discard skin. Finely chop.

Asparagus - Snaps ends off. Thinly cut the lengths into circles, slightly less than 1/4" thickness.

Dill - Separate the fronds from the stalks. Finely chop and set aside.

In a saute pan, on medium heat, add olive oil and butter. Once the butter dissolves, add the onions & garlic. Saute for 3 minutes so the onions are soft but not brown.

Add the red peppers and the asparagus. Saute for about 4 minutes so the asparagus is crispy tender.

Add the fresh dill and red pepper flakes. Remove from heat.

Add the onion mixture to the flaked salmon in the mixing bowl. Stir and set aside. Allow the mixture to cool for about 10 minutes.

Add the bread crumbs and Dijon mustard. Stir to thoroughly combine. Taste and adjust seasonings. The flavors will get more enhanced as it sits.

Place in the refrigerator for at least 30 minutes. I have prepared earlier in the day to save time.

Cook's Note - Do not add salt or eggs at this point. Adding salt in foods releases their moisture and you do not want that!

Red Pepper Aioli - While the fish cake mix is chilling, fix the Red pepper aioli.

You will need peeled roasted red peppers (homemade or from a jar), honey flavored Greek yogurt and sriracha chilli sauce.

Cook's Note - If you cannot find honey flavored yogurt use plain Greek yogurt and stir in honey till blended. Use 1 tbs honey to begin with and then taste.

In a mini-blender or food processor, blend the red peppers & sriracha to a pulp. Stir into a bowl of the Greek yogurt. Stir till blended. Taste and adjust chilli for required heat. Place in refrigerator till ready to serve.

Beat the egg or egg whites with a fork. Add to the chilled fish mix. Add salt and stir till thoroughly blended.

Pull about 1" fish cake mixture and turn into a ball within the palms of your hand.

Flatten slightly to make 1-1/2" round disks. Set aside on a plate till all the fish mix is used up.

In a flat bottomed non-stick pan, add the olive oil and the butter. Heat till butter has dissolved.

Tilt the pan so the oil thoroughly coats the bottom of the pan.

Add the fish cakes and allow them to sizzle for about 1 minute. Flip over with a fork and cook for about another minute on the other side.

Since all the ingredients are already pre-cooked, all you want is a rich golden brown on both sides.

Remove to a kitchen paper lined plate.

Serve warm or at room temperature with the red pepper yogurt aioli but never chilled.

What a great way to use up leftover salmon! Makes a great presentation with the summer colors.

The fresh herbs and the Dijon together work their magic on the fish. The flavors are delicate and refreshing as it is but paired with the slightly hot and sweet aioli, it's out of this world.

The number of people who came up to me and said that these were the best things on the buffet table, shows I am not the only one who felt that way!

Recipe for

Mini Salmon & Asparagus Fish Cakes with Red Pepper Yogurt Aioli

Preparation time - 20 minutes

Chilling Time - 30 minutes

Cooking Time - 10 minutes

Serves 4

Shopping list

1/2 lb cooked salmon fillet, skinless

1/2 large yellow onion (to yield 3/4 cup chopped)

1/2 red bell pepper (to yield 1/2 cup finely chopped)

3 garlic cloves

1/4 cup fresh dill leaves

3 # 1/2" thick slices stale Italian crusty bread (to yield 1-1/2 cups fresh breadcrumbs)

1/2 tsp red pepper flakes

1-1/4 tbs Dijon mustard

1 tbs olive oil

1-1/2 tbs butter

Red Pepper Aioli -

1 cup honey flavored Greek yogurt

1/2 tsp sriracha chilly paste (available in Asian stores & sometimes in the Asian aisle at regular grocery stores)

1 large roasted, peeled red pepper (home made or from a jar)

1-2 tbs honey (if needed - see note below)

Cook's Note - If you cannot find honey flavored yogurt use plain Greek yogurt and stir in honey till blended. Use 1 tbs honey to begin with and then taste & adjust.

Preparation -