If the blog post from this past Sunday caught your eye, you might have noticed a fair amount of roasted salmon in the pan beyond the prepared dinner plates. That's because I wanted to have some cooked slabs all ready for incorporating into the latest round of amazing salmon croquettes, which were served up this past Friday night for the three of us at the table. That garlic-chili-lime aïoli continues to be an awesome companion to these tasty patties, and garlic-roasted asparagus cuts made it a complete meal.
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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