Fresh Salmon Cakes With Apricot Remoulade

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1/2 cup finely diced shallots

1/4 cup thinly sliced celery

2 garlic cloves, finely minced

1/2 cup shredded carrot

3/4 packed cup finely chopped kale

1 tablespoon olive oil

1 lb cooked salmon, roughly crumbled

1 egg, lightly beaten

1/4 cup mayonnaise

1/4 cup seasoned breadcrumbs

1/4 tsp garlic salt

1/8 tsp ground black pepper

1/3 cup seasoned breadcrumbs for coating

1/4 cup olive oil for pan

1/4 cup apricot preserves

1/2 cup mayonnaise

2 scallions, thinly sliced

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