Salmon Cakes with Meyer Lemon and Chive Aioli

To make the salmon cakes, in a food processor, pulse the shallots until minced. Transfer the shallots to a large bowl. Add about a quarter of the salmon pieces to the food processor along with the yogurt, mustard and a pinch of salt. Process until the mixture forms a paste. Add the remaining salmon and pulse until the salmon is chopped but not pureed; you should still be able to see small pieces of salmon in the mixture.
 
Transfer the salmon mixture to the bowl with the shallots. Add the panko, capers, parsley, 1 1/2 tsp. salt and several grinds of pepper. Fold together just until combined, taking care not to overmix.
 
Divide the salmon mixture into 10 equal pieces. Using your hands, shape each piece into a patty about 2 1/2 inches (6 cm) in diameter. Transfer to a plate, cover and chill for at least 30 minutes or up to overnight.
 
While the salmon cakes are chilling, make the aioli: In a blender or food processor, combine the garlic, mustard and a big pinch of salt and pulse several times until the garlic is finely chopped. Add the whole egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of the oil and then follow with a slow, steady stream of oil. Continue to blend until thoroughly combined and emulsified. Transfer to a bowl, then stir in the lemon zest and juice and the chives. Taste and season with more salt if desired. The aioli can be covered and refrigerated for up to 3 days.
 
When ready to serve, brush a grill pan with oil and preheat over medium heat.
 
Season both sides of the salmon cakes with salt and pepper. In batches to avoid crowding, place the salmon cakes at least 1 inch (2.5 cm) apart on the grill pan and cook until grill marks appear and the salmon begins to turn opaque, about 3 minutes. Carefully flip the salmon cakes and continue cooking until just opaque throughout, about 2 minutes more, adding more oil to the pan if necessary to prevent them from sticking. Transfer to a serving platter and serve immediately with the aioli alongside. Serves 4 to 6.

Williams Sonoma Test Kitchen