1 large stalk lemongrass (dry tops and tough outer leaves removed, stalk cut into small rounds, about 1/4 cup) 1-inch x 2-inch knob of ginger (peeled and chopped, about 2 tablespoons) ...

Fragrant lemongrass adds bright, citrusy depth to these tender salmon cakes, served with a creamy garlic-basil aioli for a bold and refreshing twist on a seafood classic.