Salmon Cakes With Cilantro-Ginger Aioli

• 1 3/4 pounds boned, skinned salmon fillet, cut into chunks
• 1/3 cup cornmeal
• 3 tablespoons minced shallots
• 2 tablespoons mayonnaise
• 2 tablespoons soy sauce
• 1 tablespoon Chinese hot mustard
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger
• 1 teaspoon Chinese five spice
• 2 tablespoons salad oil

1. In a food processor, working in batches, pulse salmon just until finely chopped. Scrape into a bowl.
2. Add cornmeal, shallots, mayonnaise, soy sauce, mustard, garlic, ginger, and five spice to salmon. Gently shape mixture into 10 equal patties about 3 inches wide and 3/4 inch thick; set slightly apart on a sheet of waxed paper or foil.
3. Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, add half the cakes and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut to test), 6 to 8 minutes total. As cakes are cooked, transfer to an ovenproof platter and keep warm in a 200u0b0 oven. Add remaining tablespoon oil to pan and cook remaining cakes.
4. Serve with Cilantro-Ginger Aioli.

salmon fillet, cornmeal, shallots, mayonnaise, soy sauce, garlic, fresh ginger, spice, salad oil

Taken from www.myrecipes.com/recipe/salmon-cakes-with-cilantro-ginger-aioli (may not work)