Lemongrass Salmon Cakes with Garlic-Basil Aioli

Ingredients

• 6 garlic cloves, unpeeled
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• 1/2 cup finely diced yellow onion
• 1/3 cup finely diced celery
• 2 tablespoons finely chopped fresh lemongrass or 1 tablespoon lemongrass paste
• 1 teaspoon kosher salt, divided
• 2 teaspoons finely chopped fresh ginger (about 1 [1-inch] piece)
• 1 1/2 teaspoons finely chopped fresh red or green Thai chiles (about 3 to 4 chiles)
• 1 pound skinless wild coho salmon, coarsely chopped
• 1 large egg, lightly beaten
• 1/2 cup panko
• 1 teaspoon ground coriander
• 1/3 cup plus 1/4 cup mayonnaise, divided
• 2 tablespoons finely chopped scallion
• 2 tablespoons finely chopped basil (preferably Thai basil)

Steps

1. Preheat a toaster oven or regular oven to 400°F.
2. Place garlic cloves on a piece of aluminum foil, and drizzle with 1 teaspoon oil. Wrap garlic in foil; roast until cloves are golden brown and very soft, about 30 minutes.
3. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium. Add onion, celery, lemongrass, and 1/8 teaspoon salt; cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add ginger and chiles; cook, stirring occasionally, for 1 minute. Scrape onion mixture into a large bowl, and spread into an even layer. Let cool for 5 minutes. Wipe skillet clean, and set aside.
4. Add salmon, egg, panko, coriander, 1/4 cup mayonnaise, and 3/4 teaspoon salt to onion mixture in bowl; stir until well combined. Cover bowl using plastic wrap; refrigerate until cold, at least 1 hour or up to 12 hours.
5. While salmon mixture is chilling, squeeze roasted garlic cloves in a small bowl; discard peels. Mash garlic to equal about 3/4 tablespoon. Whisk in scallion, remaining 1/3 cup mayonnaise, and remaining 1/8 teaspoon salt. Cover aioli using plastic wrap, and refrigerate until ready to use.
6. Form salmon mixture into 8 patties (about 2 inches wide and 3/4 inch thick).
7. Heat remaining 2 tablespoons oil in reserved skillet over medium. Add salmon cakes to pan, and cook, flipping once, until browned on both sides and an instant-read thermometer registers 145°F, about 3 minutes per side.
8. Stir basil into aioli, and serve with salmon cakes.