Salmon Cakes with mango aioli from The Hog Island Book of Fish & Seafood: Culinary Treasures from Ou

Ingredients

• 4 cups (160 g) mixed salad greens, dressed lightly with extra-virgin olive oil and lemon juice, for serving
• 1¼ cups (205 g) ripe mango pulp (2 mangoes, peeled, pitted, and pureed)
• ½ teaspoon grated lime zest or lemon zest
• 2 tablespoons fresh lime or lemon juice
• Big pinch of crushed red pepper flakes
• 1 teaspoon minced poached garlic or roasted garlic
• ¼ cup (60 ml) olive oil
• Honey, to taste
• Fine sea salt and freshly ground white pepper
• 3 ounces (85 g) shrimp, cut into ¼-inch (6-mm) dice ⅔ cup (55 g) panko (Japanese bread crumbs), plus more if needed
• 5 ounces (140 g) salmon, fillet, skin and pin bones removed, very finely chopped
• 5 ounces (140 g) salmon fillet, skin and pin bones removed, cut into ¼-inch (6-mm) dice
• 1 tablespoon finely chopped green onion
• 2 tablespoons finely diced red and/or yellow bell pepper
• 1 egg white, beaten
• ½ teaspoon seeded and minced jalapeño chile, or to taste
• 2 teaspoons drained and chopped capers
• 2 teaspoons mayonnaise, plus more if needed
• 2 teaspoons finely grated lemon zest
• Olive oil, for frying
• Fine sea salt and freshly ground black pepper