Hawaiian salmon cakes with pineapple salsa
Salsa
These salmon cakes are one of my go-to summer weeknight meals—they are quick, full of tropical flavor and don’t require much time on the stove. Serve with a lightly dressed salad for a simple supper. <br /> <br />One of my secret ingredients to enhance fruit salsa is a drizzle of good, fruity extra virgin olive oil—try an Ascolano extra virgin olive oil from California or a mild Spanish oil (my favorite is Castillo de Canena [Picual]). <br /> <br />Sometimes I serve these cakes with both the pineapple salsa and a creamy spicy mayonnaise sauce. My quick spicy mayo recipe: ¼ cup mayonnaise, 1 - 2 tablespoons lime juice, 1- 2 teaspoons sambal oelek (depending on what heat level you want) and ¼ teaspoon toasted sesame seed oil—just whisk together until smooth and voilà!
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