Using the sous vide to help get some sizable slabs of salmon properly cooked, it was a wonderful return to the tasty temptations of salmon croquettes on Tuesday a week ago. I pulled out some garlic-chili-lime aïoli I'd tucked away and also roasted a fair quantity of asparagus cuts. It was a great filling dinner on that chill February eve.
Recipe sent to me by my sister Allison, and 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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