A bit of time has passed since I made salmon croquettes, and that made it all the better for them to return to the dinner table back on Friday the 13th. The chili-lime-garlic aïoli was terrific as always, well-punched up with a more than reasonable quantity of garlic, of course. Roasted asparagus cuts, that were also well-garlicked, helped complete the plate.
Recipe 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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