Cilantro Lime Salmon Cakes with Chipotle Mayo

Directions

1. Heat the oven to 350 degrees. Line a pan with foil and place the salmon on it. Brush with olive oil and sprinkle on salt and pepper to taste. Bake for 10 - 15 minutes ... until cooked through. Remove salmon from the oven and put it in the fridge to cool.
2. While the salmon is in the oven you can make the chipotle mayo. You can use either chipotles in a can (la morena has an adobo sauce and is a cool looking can) or if you can find it 1 tablespoon of chipotle powder (this is ideal but really hard to find and expensive!). Make the sauce simply by measuring out the mayo and adding the chipotle powder or diced chipotle. Refrigerate.
3. While the salmon is cooling dice the onion and red pepper. Chop the cilantro and beat the egg. Zest one of the limes and juice it along with the other lime. Measure out 1/2 the breadcrumbs (I like panko for an extra crunch).
4. Once the salmon has cooled for a bit take it out of the fridge and place it in a mixing bowl. Flake it a bit and add the onion, red pepper, cilantro, egg, lime zest, juice, breadcrumbs and mayo. Mix all the ingredients thoroughly ... you should end up with not so moist tuna salad consistency.
5. Heat some oil in a skillet on medium.
6. Shape the salmon into rounds and dip in the remaining bread crumbs.
7. Place the cakes in the skillet and brown them on each side ... should only take 2 minutes a side.
8. Serve them with the chipotle mayo hot, cold, room temp with or without a salad ... maybe on a sandwich or at a fancy party ... but most importantly ... with love :D