A bit of leftover salmon is always ideal for croquettes, and ideal for dipping said croquettes is a fresh batch of homemade chili-garlic-lime aioli. Monday's mid-day meal was this fantastic combination, bonused beautifully by roasted garlicky asparagus spears and cuts.
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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