SALMON CAKES WITH EASY LEMON AIOLI

Steps:

• In a blender or food processor, combine the salmon, parsley, green onion, celery, mustard, and lemon zest. Pulse until combined; transfer to a mixing bowl. Make 10-12 small patties from the salmon; they should be roughly half the size of your palm. Place the egg white in a bowl and whisk gently. Place the breadcrumbs on a large plate. Coat both sides of the salmon cakes, first in egg white and then in breadcrumbs; set aside on a baking sheet or tray. In a large sauté pan over medium-high heat, pour 1/2 cup olive oil and heat until almost smoking. Cook the salmon cakes in batches, about three to four at a time, being careful not to overcrowd the pan. (You may need to let the pan re-heat between batches. If the pan becomes dry and the cakes begin to stick, add more olive oil.) Cook for about five minutes per side, until golden and crispy. Serve warm. To make the aioli, whisk all ingredients together until mixed well. Store in an airtight container in the refrigerator for up to five days.