Last Friday night at the Roediger House showcased an increasingly predictable pattern that's been appended to a pretty consistent pre-existing pattern: there will be roasted salmon, and a night or two or three later, there will be amazing salmon croquettes. Of course there also has to be the garlic-chili-lime aïoli, which is perfect every time and always the perfect condiment for those croquettes. The variable in this meal is what green vegetable I'll roast to go with it, and on that night, it was Brussels sprouts.
Recipe sent to me by my sister Allison, who cracked up when I asked about the source: adapted from "Salmon Burgers" (p. 396) and "Herb Sauce" (p. 395), from Denise Austin, Shrink Your Female Fat Zones, Rodale Books (2003).
"Chili-Lime Aïoli," from David Wald of Princeton, NJ, May 2009.
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