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 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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