Having roasted a fillet of salmon last Saturday night, it was already part of my supper schemes to reserve the leftover portion for the Monday night offering of salmon croquettes. A newer recipe in the sustenance stable, relatively speaking, it's a welcome feature when it appears, with an air of specialness that belies the ease with which it can all be prepared. Longtime friends from New Jersey were the providers of a marvelous chili-garlic-lime aïoli recipe that I definitely prefer to the croquettes' suggested sauce (from its source). There was also a casserole side dish of Brussels sprouts gratin, with tender shallots and just the right mix of cream and Gruyère and the satisfying small crunch of a bit of panko atop. It was a reasonable repast for this latest gathering of the Holly Avenue Collective.
Adapted from "Salmon Burgers," from Denise Austin, Shrink Your Female Fat Zones, Rodale Books (2003), p. 396.
"Chili-Lime Aïoli," from David Wald of Princeton, NJ, May 2009.
"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.
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