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High & Low

By Sweet July

It’s important to know how and when to make investments in the kitchen. Time is often what’s at stake—you’re either trying to get dinner on the table in a hurry or you have hours to spare. In other instances, money is the conside.

Serves: 4

Time: 25 minutes

High: Indulgent and so worth it.

Watch the dish →
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Ingredients

  • SALMON PATTIES

    2 cups flaked cooked skinless salmon

    1 tbsp minced shallot (from 1 small shallot)

    1 tbsp finely chopped fresh flat-leaf parsley

    1 tbsp mayonnaise

    1 tsp garlic powder

    1/2 tsp Worcestershire sauce

    1/2 tsp kosher salt

    1/4 tsp black pepper

    2 large eggs (lightly beaten)

    2/3 cup panko

    2 tbsp grapeseed oil, divided

    SAFFRON AIOLI

    1 large pinch (about 1/8 tsp) of saffron threads

    1 tbsp boiling water

    2 large egg yolks

    1 small garlic clove

    1 tbsp fresh lemon juice

    1 tsp Dijon mustard

    1/2 tsp kosher salt

    1/4 tsp black pepper

    3/4 cup grapeseed oil or extra-light olive oil

Instructions

step 1

Place flaked salmon, shallot, parsley, mayonnaise, garlic powder, Worcestershire, salt and pepper in a large bowl; stir to combine. Add eggs, and gently stir to combine. Add panko, and gently stir to combine.

step 2

Scoop salmon mixture by 1/4 cupfuls into 8 salmon patties, each 2 1/2-inches round; place patties on a plate. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half of the patties; cook until golden brown on both sides, 3 to 4 minutes per side. Repeat process with remaining oil and patties. Serve with Saffron Aioli.

step 3

FOR SAFFRON AIOLI: Place saffron and boiling water in a small heatproof bowl; let steep 5 minutes.

step 4

Place egg yolks, saffron mixture, garlic, lemon juice, mustard, salt and pepper in a blender or small food processor. Process until well combined, about 10 seconds. With blender running, slowly stream in oil until well incorporated and thickened, 1 to 2 minutes.
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