Salmon Leftovers

Last week I intentionally bought a large salmon fillet so we could have salmon cakes from the leftovers. Usually I make my salmon cakes like I make crab cakes, although I often leave off the hazelnuts and generally make tartar sauce rather than berry sauce. Because I used the orange marmalade glaze on the entire salmon fillet, I decided to go a slightly different route with the leftovers and made a funky apricot-ginger aioli wanna-be to go with it. I also made a mushroom risotto, a first for me, which was average, not stellar but definitely edible. I served the salmon cakes and risotto with some fresh greens and fruit. Another nice meal for grownup tastes.

Salmon Cakes with Apricot-Ginger Aioli

3/4 lb. cooked salmon with orange glaze 1 egg 2 small celery stalks, chopped 2 Tbsp. chopped onion 1/3 c. ground flax meal

Mix all ingredients. Shape into patties. Cook on hot, greased skillet or grill about 2 minutes per side or until browned.

Apricot-Ginger Aioli

1/4 c. light mayonnaise 2 Tbsp. apricot preserves 1 Tbsp. soy sauce 1/2 t. white rice vinegar 1/8 t. fresh grated ginger

Stir together until smooth.